Homemade Pesto

3 cups basil leaves

3 tablespoons pine nuts

3 garlic cloves

1 teaspoon oregano

2/3 cup grated parmesan cheese

2/3 cup olive oil

salt and pepper to taste


Combine parmesan, pine nuts, basil leaves garlic and oregano in the bowl of a food processor or blender and slowly add olive oil with the motor running. Adjust seasoning. This sauce is easily varied by using different nuts, cheeses or herbs. To use other herbs you may want to use a combination of herbs if the herb is very flavorful but it depends on your own taste and how the pesto will be used. To use pesto as a pasta sauce, you will want to thin it with some of the pasta water. For a spread on a loaf of Italian bread, to top a broiled chicken breast or to dip crudités the consistency should be fine as it is.

Recent Posts

See All

2 Tbsp unsalted butter 1 shallot, chopped 1 clove garlic 1/3 cup tomato paste 1/2 cup white wine 1 1/2 cups heavy cream 1/4 cup grated parmesan cheese salt and pepper Melt the butter in a sauce pan an

4 tablespoons unsalted butter 10 small sage leaves Parmigiano-Reggiano cheese Freshly ground pepper Freshly cooked and drained gnocchi In a medium skillet, cook the butter with the sage until the butt

4  slices Italian bread 1/2 teaspoon of garlic powder or fresh garlic chopped  4 ripe tomatoes chopped 1 cucumber, peeled and sliced 2 tablespoons of soft butter 2 Tablespoons of fresh basil Black oli