Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and cheese. The name is the contracted past participle of the Genoese word pestâ, which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle.

Ingredients Pesto

  • 2 bunches of Basil
  • 1/2 cup of pine nuts
  • 3 cloves of garlic
  • Olive Oil
  • Parmesan
  • Salt & Pepper


  • Roughly chop basil & place in blender/ food processor
  • Add garlic, pine nuts, some olive oil, salt & pepper
  • Blend thoroughly
  • Taste and add ingredients as necessary


PASTA: when you use the pesto to dress your pasta put some (2 – 3 spoons) of the boiling pasta water in the pesto

VEGGIES: you can use pesto with grilled or biled vegetables

DIP: Pesto can turn into a great sauce for dipping Veggies, bread or Chips


When storing the pesto in the fridge use an airtight container and pour some olive oil over the pesto to seal it and prevent the pesto
from turning brown due to oxidation.
You can store pesto in the fridge (ca. 1 week) or even freeze it, when you prepare the pesto for later use, do not add the parmesan cheese, but rather mix is when you are preparing tha pasta.

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