Thursday, February 16, 2012

Traditional Pesto

Okay...I admit I am a bit..uummmm shall we say chaotic at times, but I just realized that I mentioned in my Chicken and Pesto Lasagna recipe how easy making pesto is.  Well, I guess it would have been nice of me to actually give you a pesto recipe huh? Sorry! 
Anyway it really is easy! This is a traditional or Genoese Pesto. Its basically basil, garlic, cheese and olive oil...that is it.  This recipe is, of course, wonderful on pasta but why stop there? It is also excellent over grilled meats, fish and veggies too.


1/2 pound of fresh basil leaves washed
2-3 garlic cloves peeled
1 tbl toasted pine nuts
1 tea salt
4 oz grated parmigiano cheese
1/2 cup extra virgin olive oil

Dry basil leaves completly before you begin!
Put all ingredients into a food processor or blender except for the olive oil.   Blend into a paste. Scrape the sides of the bowl...then slowly drizzle in olive oile while you are blending until combined and of the consistancy you prefer. you may need more or less olive oil.  Taste your pesto and see if you need/want the extra garlic clove or not, if you do simply add it and blend again.

that is really it is. simple right?  sorry about no pictures. I just realized I had not given you the recipe and I wanted to hurry up and do so. I will post a picture when I make pesto next time...promise!


  1. I love it tastes and looks. Thanks for sharing your recipe cant wait to try this

  2. Thanks for stopping by! My daughter got me hooked on fresh pesto when she came back from studying in Italy.


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