Pesto is one of my favorite Italian foods! It is a delightful, vibrant sauce used to coat pasta–and it’s especially wonderful on fresh pasta! I often make triple batches of it in late summer, when my basil plant is huge, and freeze it to enjoy in the winter. The fragrance of fresh basil on a cold winter day…nothing like it!

Yield: Enough pesto for 4-6 servings of pasta



  • 1 1/2 C. fresh basil leaves (pack lightly in measuring cup–or 3-4 handfuls)

  • 2-3 cloves garlic

  • 1/4 C. (50 g) pine nuts or walnuts

  • 3/4 C. (60 g) Parmesan cheese

  • 1/2 C. (125 ml) olive oil pinch of salt


  1. Place basil, garlic, nuts, and cheese in food processor and process until pured.

  2. Continue processing as you pour the olive oil through the feed tube. Process until the consistency of creamed butter.

  3. Stir into warm pasta, about 2 T. per serving. Or, cover and refrigerate for a few days. You can also freeze it for use later.


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