Presto...Pesto! Recipe



  • 2 tbsp pine nuts (or walnuts, if you like a tangier, more robust taste)
  • 2 cups fresh basil
  • 1/2 cup olive oil (the better quality, the better tasting the pesto!)
  • 1/2 cup Parmesan or Romano cheese (I use Romano, as it’s not as strong)

How to make Presto...Pesto!

  • Combine all ingredients in a blender, food processor, or large mixing bowl.
  • Using a blender, processor, or hand-held puree device, blend until smooth.
  • Store in air-tight container in the refrigerator for up to a week.  Mix a few tablespoons with warm pasta, spread on sandwiches or toasty bread, or serve as a glaze for chicken or fish.
Question from the Chef

“What's your favorite way to use basil?”

  • hungryteacher
    hungryteacher says

    Caprese Salad. I was in Italy this summer. There is nothing, NOTHING!, better than fresh tomatoes, fresh mozzarella and fresh basil. Especially at a sidewalk cafe in Italy. But even on my patio at home.

  • hungryteacher
    hungryteacher says

    By the way, nice pesto picture!

  • mishmash
    mishmash says

    nice... i've always preferred walnuts in my pesto, or a combo of walnut and pine nut.

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