Allergen note
Classic basil pesto contains pine nuts, which can cause allergic reactions and are often grouped with tree nuts, plus Parmesan cheese (milk); some store-bought versions use cashews or other nuts. Offer each of these on its own first, then serve pesto regularly once your baby tolerates them.
How to serve
From around 6 months, stir about 1/2 teaspoon of thinned homemade pesto into mashed potatoes, white beans or soft pasta. From 9 months, toss it with soft pasta shapes your baby can pick up, and from 12 months use it as a dip or a thin spread on toast strips. Save salty store-bought pesto for after 12 months, in small portions.
Preparation
Homemade pesto lets you control the salt: blend basil, finely ground pine nuts, olive oil, garlic and a little grated cheese made from pasteurized milk until completely smooth, with no added salt. Refrigerate and use within 3 days, or freeze in ice cube trays, because garlic in oil should not sit at room temperature.
Texture and choking risk
Pesto is thick and sticky, so a spoonful on its own can be hard for a baby to move around the mouth. Thin it with pasta water or olive oil, mix it evenly into food, make sure no pieces of pine nut remain, and always supervise meals. Do not give whole or chopped pine nuts before 5 years.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries basil pesto, note any reaction and see it in the allergen tracker.
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