Name: Classic Pesto - Recipe & Video
Prep time: 5 min
Total time: 5 min
Yield: 4 Approx. 1 1/2 cup
Ingredients: 4 cups of fresh basil leaves; 1/3 cup of pine nuts; 1 cup of pecorino cheese ((in small crumbs)); 3/4 cup of extra-virgin olive oil; 3 garlic cloves; 2 teaspoons of sea salt

This Classic Pesto recipe and video will teach you how to make this delicious sauce that can be used in a variety of dishes, with all fresh ingredients and flavors.

| Lee en Español |

In these 11 years I’ve spent writing about food, our site always included the recipes that I made and loved, whether they were Dominican or not. After all, it’s not like we Dominicans only eat Dominican food.

Not long ago I started the chronicles of my organic urban garden. One of the best successes I’ve had was with basil, a very forgiving herb to grow. And when you have a lot of freshly cut homegrown basil, the mind instantly flies to this delicious, classic Italian pesto sauce.

Fresh homemade pesto is one of my favorite foods.

It’s incredible how something so simple can have such complex flavors. It tastes rich, light, fresh. All at the same time.

So I made a couple of jars of it, and I tried it on everything, from pasta to bruschetta. And to please my insatiable taste for the green, these zucchini “fettuccinI”, all raw, and oh so good!

Wanna try it?

Aunt Clara

Classic Pesto – Recipe & Video

Classic Pesto – Recipe & Video: Fresh basil and strong-flavored ingredients produce this delicious sauce that can be used in a variety of dishes.

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Course: Dinner, Lunch

Cuisine: Italian

Keyword: easy, keto, lchf, pasta

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 Approx. 1 1/2 cup

Calories: 539kcal

Recipe Author: Clara Gonzalez

Ingredients

4 cups of fresh basil leaves
1/3 cup of pine nuts
1 cup of pecorino cheese (in small crumbs)
3/4 cup of extra-virgin olive oil
3 garlic cloves
2 teaspoons of sea salt

Instructions

Mix all the ingredients in the food processor and pulse until everything is finely minced.
If you are not using fresh you can refrigerate up to two days.

Video

Notes

You can also use Parmesan cheese in place of pecorino.

To serve with pasta, boil pasta al dente following the instructions in the package. Drain pasta and mix with pesto. Do not cook the pesto.

Nutrition

8
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Guest

Darlene

How do I measure 1 Cup of Basil Leaves. I have a measuring cup, but it’s confusing. With solids, such as salt, pancake mix..etc is easy because all I have to do is make sure it’s at the line marked 1 Cup, but how does this work for anything other than liquids and solids?

Author

You pack the cup with the leaves.

HAYDEE

RECETAS MUY BUENAS.

MARGARITA RIVERA

por favor tradeccion en espanol,,,GRACIAS!!

denys

I have always wanted a pesto recipe!! Thanks for sharing:-)

Glad to hear that.

Kankana

Presto is my absolute fav sauce and I always make a lot and freeze and keep using as and when I need. Makes life easy 🙂

It makes the two of us. I could have pesto in everything.

Classic Pesto

Fresh homemade pesto is one of my favorite foods.