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.
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.
About this recipe
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?
[Recipe + Video] Classic Pesto
- 4 cup of fresh basil leaves
- ⅓ cup of pine nuts
- 1 cup grated Parmesan or Pecorino cheese, (in small crumbs)
- ¾ cup of extra-virgin olive oil
- 3 garlic cloves
- 2 teaspoons of sea salt
- Mixing the ingredients: Mix all the ingredients in the food processor and pulse until everything is finely minced.
- Serving and storing: If you are not using fresh you can refrigerate up to two days.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.