How To Make Pesto Sauce

Pesto or Pistou

An outstanding basil based 'sauce' that goes very well with pasta and savory snacks. The name 'pesto' comes from the original method or preparing the basil by pounding it with a pestle in a mortar.

2 cups fresh basil leaves
1/2 cup olive oil
2 cloves of garlic, minced
2 tbs of pine nuts or walnuts
1 tsp salt
1/2 cup grated parmesan cheese.

Blend the chopped basil, oil, garlic and nuts at high speed until pureed. Pour mixture into a bowl and thoroughly mix in salt and parmesan cheese.

Serve your pesto with hot drained pasta, with baked pumpkin or with hot jacket potatoes.

Your pesto sauce can be kept in the refrigerator or it can be frozen.

Variations on Pesto:

Use equal quantities of parsley and marjoram instead of basil and pinenuts.
Use parsley and walnuts instead of basil and pinenuts.
Use ground almonds with basil instead of pinenuts
Use equal quantities of parsley and basil.

Return to sweet basil page index page

Find out how to care for your basil and how to use your basil.

How to preserve your basil harvest

This article by Di-Di Hoffman appeared in Timeless Herb Secrets.

Di-Di is the owner of Bouquet Garni Nursery – South Africa’s Top Potted Herb Growers and Marketers - and Director of the South African Herb Academy. You’ll find hundreds of tips and recipes to help you get the most from your herbs by subscribing to his insanely popular FREE Timeless Herb Secrets newsletter.

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