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Fresh Homemade Pesto Sauce

Pesto is one of the culinary delights I discovered far too late in life and making a homemade pesto sauce became an goal after I discovered how much I enjoy the taste and the aroma of a well-made pesto.


      • 8 oz extra virgin olive oil
      • 4 oz fresh basil
      • 1/3 cup freshly grated Parmigiano-Reggiano Cheese (you can also use Pecorino Romano or even mix the two or just use Romano)
      • 4 garlic cloves
      • 1/4 cup pine nuts (you may substitute walnuts, pistachios or almonds to save cost, but it will change the flavor)
      • Fresh ground pepper and salt to your tastes


        1. Preheat the oven to 425 degrees and toast the pinenuts for about 12 minutes. Be sure to watch them so you don’t burn them. Times may vary on this.
        2. In a skillet, heat 2 tbsp of olive oil over medium heat. Crush the garlic cloves and saute with the oil for 2 to 3 minutes.
        3. Add all the ingredients to your food processor or use a mortar and pestle (see image) and process until it forms a smooth paste, adding the remaining oil to reach a paste consistency. Note: mortar and pestle will give you a better flavor so invest in a set and see for yourself.
        4. It tastes best when used soon but can be refrigerated for up to a week. Enjoy your taste of Italy!

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