How to Make Basil Pesto

The traditional basil pesto is from Genoa area in Italy, hence its double name, "pesto alla Genovese". It's a very simple sauce to make, always fresh and very tasty.

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How to Make Basil Pesto Recipe
4 Steps
Ingredients
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1
The quality of the ingredients is essential for the outcome. Get the most flavorful basil and a nice chunk of real parmesan. Start by picking the basil leaves and place them in the food processor.

The quality of the ingredients is essential for the outcome. Get the most flavorful basil and a nice chunk of real parmesan. Start by picking the basil leaves and place them in the food processor.

2
Shave the parmesan into the food processor.

Shave the parmesan into the food processor.

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3
Add the pine nuts. Add a pinch of salt and 3/4 of the oil. Turn on the food processor and add the remaining oil to get a creamy sauce. Avoid over processing it, it's nice to have some bits.

Add the pine nuts. Add a pinch of salt and 3/4 of the oil. Turn on the food processor and add the remaining oil to get a creamy sauce. Avoid over processing it, it's nice to have some bits.

4
Drain your choice of pasta, here I am using baby gnocchi, and stir the sauce in. Plate and garnish with some extra sauce and olive oil, as well as a light dust of parmesan if you want. Enjoy!

Drain your choice of pasta, here I am using baby gnocchi, and stir the sauce in. Plate and garnish with some extra sauce and olive oil, as well as a light dust of parmesan if you want. Enjoy!

Ingredients

50 Grams Basil leaves 
80 Grams Shaved Parmesan 
30 Grams Pine nuts 
100 Milliliters Extra Virgin Olive oil 
Salt 
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