Basil Pesto with Poppy Seed Oil

Basil-Poppy Seed Oil Pesto

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15 mins


0 mins


15 mins


2 - 4 servings


2 cups fresh basil leaves

1 clove garlic

1/4 cup walnuts

1/2 cup Ostro Organics Poppy Seed Oil

1/2 cup finely grated pecorino or parmesan cheese

salt & pepper to taste

To add a little spice add a teaspoon Ostro Organics Chili Oil


  1. Add the basil and poppy seed oil in a bowl and mix with a hand blender.
  2. Then add the walnuts, a teaspoon of chili oil if you would like it spicy, and the Parmesan cheese. Mix well with the hand blender.
  3. Add salt and pepper to your liking.
  4. Put the pesto into a glass jar and top it with some more poppy seed oil before closing it with a tight fitting lid. Well sealed it will keep up to a month in the fridge.


Pesto is simple to make and a versatile sauce or dip for pasta, meats, or vegetables. Joanne uses a food processor, which makes it quick. You can also make it by hand using a mortar and pestle or a hand mixer. (my preferred way of making a quick pesto as there is less to clean up afterwards)

Joanne’s Tip:

Make the pesto vegan by substituting the cheese with a non-dairy cheese or add roughly 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy in flavor and texture.

Our favorite ways to use Basil-Poppy Seed Pesto:

  • Toss it with hot pasta
  • Mix it into dips and spreads
  • Pesto flatbread all the way!
  • Spread it onto sandwiches
  • Mix it into salad dressings
  • Toss with vegetables for extra flavour!
  • Add a spoonful to soups before serving
  • The spicy version works very well of freshly BBQ’d veggies and meats!


If you try this recipe, snap a photo and hashtag it #ostrolicious — We love to see your creations on Instagram and Facebook! Find us: @ostro_organics

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