Famous Italian Receipe Region: Liguria

How To Make Italian Traditional Pesto






This is a recipe for a traditional pesto made with basil, olive oil, pine nuts and Parmesan cheese. Try it on toasted sliced baguette, tossed through pasta or used as a quick topping for barbecued chicken, lamb or salmon.




Serves: 12 

  • 125g) basil leaves">3 firmly packed cups (125g) basil leaves
  • 4 cloves garlic
  • 90g) grated Parmesan cheese">3/4 cup (90g) grated Parmesan cheese
  • 1/2 cup (125ml) olive oil
  • 30g) pine nuts">1/4 cup (30g) pine nuts
  • small handful chopped flat leaf parsley (optional)

Preparation:5min  ›  Ready in:5min 

  1. Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.


Store your pesto in a glass jar with a layer of olive oil on top – it will keep this way for longer in the refrigerator. When you want some pesto, simply drain off the olive oil.

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