Pesto Sauce

"Favorite pesto. If I have it on hand, I tend to use it in all kinds of things, from omlettes to marinades. Don't know how long it will keep in frig, it's never lasted long enough to find out. Works perfectly in Basil Vinaigrette, a great dressing for green beans &/or tomatoes. I'm guessing the yield."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1 cup pesto sauce




  • Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
  • Remove into a bowl and fold in cheeses.
  • Can be frozen.

Questions & Replies



  1. Lovely pesto sauce. I did add an extra garlic clove. Next time I make it I will double the recipe and freeze half. I cooked my noodles, mixed in the sauce ,coved the noodle and placed them in a 250 oven for 1/2 hour while I finished the meatballs & salad. The flavor permeated the noodeles - Wonderful recipe thanks sugarpea
  2. Wonderful pesto sauce Sugarpea!...I tripled the recipe and froze it for further recipes, as I have an overflow of fresh basil and parsley growing in my garden. I love this pesto in my tomato sauces, stews, pizza's and in a zillion other things!... thank you SO much for sharing, I will make this again...Kittencal


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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