Italian Pesto Sauce

Italian Pesto Sauce

18 reviews, 4.5 star(s). 94% would make again

Ready in 1h

Try this Italian Pesto Sauce recipe, or contribute your own.


3 Garlic
3 tb Romano pecorino cheese; OR
Parmesan cheese
3/4 c olive oil
1/4 c Pine nuts
1/2 c Parmesan cheese; Freshly grated
3 c fresh basil; Loosely packed
1 ts Salt

Original recipe makes 1



Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed.

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Pesto sauce


Calories Per Serving: 849 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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dtbh4t 2y ago

Delicious! That's what my husband and 3 year old said :)
Ximemendez 3y ago

I think this recipe would be outstanding if you would omit the salt entirely, as it can be added to taste after the fact. This is especially true if you are using a good quality cheese, as it tends to "salt up" a recipe.
Llewellynwest 3y ago

Looks like the salt has been corrected to 1 teaspoon ( tho I used about 1/2 that). Otherwise, I made it as listed here and it turned out great. It does thicken in the fridge (if u have leftovers), so I had to remind my family that a little goes a long way once it's warmed on pasta.
Thekidsmom1224 3y ago

Used 1/2 the salt, slivered almonds instead of pine nuts & a dash of lemon. Perfect!
Smadam 3y ago

coleenmoore 3y ago

Se puede sustituír el Parmesano por pecorino. Importante: los ajos deben picarse primero en el procesador.
Hmejia 3y ago

I love it! I toast my pine nuts first.
ene521 4y ago

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