Monday, August 23, 2010

A Classic Basil Pesto

In my opinion, everyone's recipe box should include this easy and versatile sauce.  It takes just a few minutes to make and has so many uses.  I prefer to simply toss the pesto with some homemade pasta, but it's great on sandwiches, pizza, bruschetta, in soups, or whatever you want to use it for!

Try out different combinations of nuts, herbs and cheeses to create your own variations!  Does anyone have any interesting, tasty versions they'd like to share?

I've played around a bit with my recipe for the classic version and I find that this is my favorite combination, enjoy!

Classic Basil Pesto


2 cups packed basil
1/4 cup pine nuts, toasted
2 garlic cloves, roughly chopped
2/3-3/4 cup olive oil
1/3 cup shredded parmesan
salt and pepper, to taste


1. Place basil, pine nuts, and garlic in a food processor and pulse until coursely chopped.  With the motor running, add oil in a thin stream until well incorporated.

2. Stir through parmesan and season generously with salt and pepper.  Be sure to taste as you season gradually.

To freeze, transfer to an airtight container, smooth the surface and cover with a thin layer of olive oil.  Thaw and stir to use. 


  1. Wow, such a deep, beautiful green color. This recipe sounds delicious.

  2. I love sundried tomato pesto, but basil is my favourite.



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