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    You are in: Home / Recipes / Pesto Recipe
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    Pesto. Photo by Sackville

    1/1 Photo of Pesto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    MarieRynr's Note:

    There is nothing better than making your own Pesto sauce. Cook time reflects the time it takes to make it by hand, if using a food processor it will only take 10 to 15 minutes.

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    Units: US | Metric


    1. 1
      Holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
    2. 2
      Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
    3. 3
      Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
    4. 4
      If using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
    5. 5
      Salt will be your friend at this stage; it's grittiness helps you with the pounding.
    6. 6
      Once you have the leaves gently but reasonably mushed, add the oil.
    7. 7
      Begin to pour in the oil slowly and stir until you have a smooth creamy texture.
    8. 8
      Now work in the garlic, add just enough so that it can be tasted without being over powering.
    9. 9
      Tip in the pinenuts and cheese and blend in these.
    10. 10
      Keep going until the mixture is smooth and no longer stringy.
    11. 11
      Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.

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    Ratings & Reviews:

    • on September 01, 2007


      I did not include the parm and this was still really good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2006


      A good, quick recipe. Thanks Marie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2004


      This was the first recipe I tried making with my mortar and pestle. It was hard work and I'm not sure I succeeded it getting it totally smooth -- more pounding needed -- but it did have a great taste. I made it with Thai basil. I made a quarter-size batch and that was enough to cover pasta generously for two people.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pesto

    Serving Size: 1 (317 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 200.5
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 2.7 g
    Cholesterol 3.5 mg
    Sodium 63.2 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 1.8 g
    Sugars 0.5 g
    Protein 4.0 g

    The following items or measurements are not included:

    rock salt

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