Pesto Sauce Recipe

This pesto sauce recipe is best made during the summer months, when you can grow your own bunches of basil to use for the recipe.

Make up a batch to toss with a big bowl of pasta!

I actually first sampled this classic sauce on a trip to Le Cinque Terre, in Northern Italy, and I fell in love instantly!

If you like herbs and olive oil, you'll love this easy and delectable dish!

Grow your own Basil in your garden or in a container and make it fresh for the absolute best results.

Apart from pasta, you can also serve Pesto with sliced potatoes or as a spread on toast as an antipasto.

Traditional Pesto Sauce Recipe

basil leaves, fresh basil

Makes 1 cup


  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated parmesan or romano cheese
  • 1 tsp salt
  • 3 to 4 cloves garlic

This recipe is super easy, especially if you use a food processor. (Otherwise a blender will do - or if you want to go old-school Italian style, a mortar and pestle!)

Toss the basil leaves in the food processor with the nuts and garlic. Start the food processor.

Slowly add the olive oil to the mixture. Once you've added all of the oil, add in the cheese and salt. Mix it well, until the sauce resembles little tiny green balls.

You're basically done!

This sauce is best the day that you make it, so boil up some salted water and toss in your favorite pasta, then let the eating begin!


Have extra pesto?? Spread it over a seasoned pizza crust instead of the "standard" red or white sauce and top with provolone or mozzarella cheese.

Bake it in the over for 20 - 25 minutes at 400 degrees, and you'll have another tasty creation everyone is sure to love!

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