Traditional Pesto Sauce

Pesto can stand on its own as a sauce, or you can use just a spoonful to add extra flavor to a number of other Italian dishes – especially stews, soups, and sauces.

Pesto Sauce


2 bunches fresh basil
1/2 bulb garlic
1/2 cup toasted pine nuts
1 cup extra-virgin olive oil


1 – Clean and roughly chop the basil. Peel and roughly chop the garlic.

2 – In a food processor, pulse the basil, garlic, and nuts until well chopped and blended. Pour in the oil and blend until relatively smooth. Do not store – pesto should be made fresh for each use.

Freshness is essential – Do not even attempt to make pesto unless you have fresh herbs available. While dried herbs can be substituted in some recipes, only the freshest herbs will suffice in a pesto. Additionally, fresh herbs are the most aromatic, and a plate of steaming pasta with pesto should fill your house with a savory aroma!

Enjoy this traditional Italian Pesto recipe!

Makes 2 cups