Mary Berry Basil Pesto Dressing

The first time I made this pesto dressing, I’d just harvested a jungle of basil from the sad little windowsill plant that somehow turned into a monster. It was too much for pasta, too good to waste, and too fragrant not to blend. So I turned to Mary Berry’s quick basil pesto dressing.

To be honest, I didn’t expect just five ingredients to pull their weight like this—but wow. My first go was a bit claggy (I skimped on the oil), and I learned the hard way that pre-grated supermarket cheese is just not it. But after a couple of rounds of tweaking, I hit the sweet spot: smooth, punchy, and rich with that toasted pine nut nuttiness.

Whether you’re spooning it over roast veg, swirling it into soup, or tossing it with fusilli, let me show you how I made this little green miracle actually work.

Why This One Works So Well

Most pesto recipes are either too greasy or too dry—but this one gets the texture bang on.

• Mary’s ratio of basil to oil is clever—lush, but not soupy.
• Toasting the pine nuts adds a depth of flavour that raw ones just don’t deliver (trust me, I tried).
• Parmesan (or veggie alternative) thickens and seasons at once—no need to over-salt.

And the fact it takes ten minutes, tops? Chef’s kiss.

INGREDIENTS + WHY THEY MATTER

• Fresh Basil (50g) – The heart of it all. Must be fresh. I once tried it with slightly wilted stuff—don’t bother.
• Garlic Clove (1, sliced) – Raw garlic adds a spicy bite. Slice it thin so it blends smoothly.
• Toasted Pine Nuts (50g) – Game-changer. Toast until golden for that warm, nutty hit.
• Olive Oil (6 tbsp) – Smooths it out. I used a light extra virgin—not too bitter.
• Grated Parmesan or Veggie Hard Cheese (50g) – Adds body and umami. I used a veggie Italian-style hard cheese once, and it worked beautifully.

Making It Yours (Without Ruining It)

Want to switch it up? Here’s what I’ve actually tested:

• Nut swap: Cashews work! Milder, creamier, but still good.
• No dairy: Nutritional yeast (2 tbsp) plus a pinch of salt = decent vegan dupe.
• Garlic shy? Use roasted garlic for a gentler hit.
• Herb remix: I once did half basil, half rocket (arugula). Peppery and fab.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Clumpy, dry texture	Not enough oil	Start with 6 tbsp, add more if it looks stodgy
Bitter aftertaste	Used bitter olive oil	Choose a mellow, not-too-green extra virgin
Overpowering garlic	Used a large clove raw	Stick to a small clove or roast it first

HOW TO MAKE MARY BERRY’S BASIL PESTO DRESSING

1. Toast the pine nuts – I use a dry frying pan, medium heat, about 2–3 mins. Stir constantly.
2. Blend – In a small blender, combine basil, sliced garlic, toasted pine nuts, cheese, and olive oil.
3. Scrape down – Pesto likes to cling. I scrape the sides twice during blending.
4. Season and taste – Add salt and pepper gradually. A little lemon juice perks it up, too.
5. Adjust consistency – If it’s too thick, drizzle in more oil and pulse again.

TIPS FROM MY KITCHEN

• I keep my pine nuts in the fridge—they go rancid quickly at room temp.
• Don’t over-blend! You want a slightly coarse texture, not baby food.
• For extra punch, add a handful of fresh parsley or mint.
• I store it in a jam jar with a thin layer of oil on top—it keeps it green longer.

STORAGE + SERVING

• Fridge: Keeps for 5–7 days in an airtight jar.
• Freezer: Freeze in ice cube trays. Defrost overnight or stir straight into hot pasta.
• Pairs with: Pasta, grilled chicken, roast courgettes, smashed potatoes, or even as a dip for crusty bread.

FAQs – Real Query Answers

Q: Can I use shop-bought pesto instead of making this?
A: You can, but the flavour just isn’t the same. This one is fresher, punchier, and takes 10 minutes.

Q: How do I stop my pesto from turning brown?
A: A little squeeze of lemon juice helps. And top with a slick of olive oil before storing.

Q: Can I make this without a blender?
A: Yes! Use a pestle and mortar—it takes longer, but the texture is gorgeous and rustic.

Q: Can I use walnuts instead of pine nuts?
A: You can, but toast them first. They’re a bit more bitter, but still tasty.

Try More Recipes:

• Mary Berry Balsamic Dressing
• Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing
• Mary Berry French Dressing