Pesto Recipe

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Penny Burdge


Fresh IS best! Easy and delicious.

☆☆☆☆☆ 0 votes
30 Min
No-Cook or Other


4 c
fresh basil leaves, lightly packed
6 large
cloves garlic
1 c
extra virgin olive oil
2/3 c
toasted pignolis (pine nuts)
1 c
finely grated parmesan reggiano or 1/2 cup each parmesan reggiano and 1/2 pecorino romano
1/2 tsp
sea salt
1/2 tsp
freshly ground black pepper

How to Make Pesto


  • 1Place basil, garlic, and pignolis in a food processor or blender. Pulverize. Add oil and blend until well mixed. Add cheese and blend briefly. Add salt and pepper to taste.
  • 2Makes enough sauce for 2 pounds of cooked pasta of your choice. If the pesto seems to thick add hot pasta water a tablespoon at a time to desired consistency.
  • 3If NOT using immediately, do not add the cheese. Refrigerate or freeze until ready to use, placing a very thin film of oil on the surface to prevent browning.

    When ready to use, blend in the grated cheese and pour over hot pasta. You can use some pasta water to thin the pesto if it is too thick.

Printable Recipe Card

About Pesto

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Diabetic, Gluten-Free
Other Tag: Healthy