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Recipe: Basil and Wild Garlic Pesto

Danilo Cortellini, Head Chef at The Italian Embassy in London shares his recipe. What a fabulous recipe basil pesto is?

A great condiment made from humble ingredients in just a couple of minutes, good to dress salads, meats and fishes but perfect with pasta. The Ligurian tradition wants for all raw ingredients to be pounded and crushed together with pestle and mortar until creamy - make your life easier and use a food processor.

Cooking Time: 30 mins

Serves: 4

Preparation Time: 10 minutes


  • 50 gr basil leaves, washed and dried

  • 10 gr green wild garlic leaves

  • 40 gr grated Grana Padano

  • 90 gr extra virgin olive oil “Imperiale D’Abruzzo”

  • 12 gr toasted pine nuts

  • Salt and pepper (to taste)


Put all the ingredients in the jar of your blender or food processor and place the jar in the fridge for 30 minutes.

The cold temperature will help retain the natural green colour of the basil.

Blend all together for about 30 seconds until creamy.

Use it fresh or store your pesto in a glass jar for no longer than 2 weeks in the fridge.


About Danilo Cortellini

Having spent almost twenty years in the hospitality business, Danilo has worked in some of the finest restaurants across Italy and London currently holds the position of Head Chef at the Italian Embassy in London.

Also founder of Danilo Cortellini Ltd, a food, drink and restaurant consultancy company and TIRAMISOO EVENTS, my London based catering and events company.


Twitter: @Danilo_chefUK

Instagram: @danilocortellini

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