Basil Pesto

Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. This basil pesto recipe uses pine nuts,but I have replaced the same with walnuts.
Make it in just 10 minutes and enjoy.

Pesto is a versatile sauce which can easily be enjoyed in or on many different dishes, not just pasta. You should try it on pizza, garlic bread,baked potatoes,sauted vegetables or grilled chicken.

Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. It dates back from Roman times when Genoans would crush walnuts with herbs and garlic.

The most popular variety of pesto now is made by “crushing” basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender. It’s fun to use a mortar and pestle, but the modern way is much easier.

I like my pesto smooth so I have added a tbsp of water….same can be avoided to get a coarse texture.

I have used home grown Basil from my kitchen garden 😀


1 cups fresh Basil Leaves.

1/2 cup Parmesan Cheese.

1/2 cup Olive Oil.

1/4 cup chopped Walnuts.

8 to 10 cloves Garlic.

Salt to taste.


Place all the ingredients in a mixie jar or a bowl of a food processor and pulse several times…
Occasionally, stop to scrape down the sides of the mixie.

Add salt and mix well.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Happy Cooking!!!

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