Pesto Sauce

Pesto Sauce

Pictured here with our Traditional gnocchi.

Pesto Sauce

Yields ~1 1/2 Cups


3 cups fresh basil, loosely packed 

3/4 cup olive oil (your favorite)

1/4 cup pine nuts (raw)

1 tsp salt or to taste

3 cloves of garlic, peeled

1/2 cup grated Parmesan cheese

3 Tbsp grated Romano cheese


1. Using a food processor, add all ingredients except for salt and blend until smooth. 

2. Once smooth, taste for salt and add up to 1 tsp or to taste.

3. You can use Pesto immediately or freeze for later use. We put the extra into ice cube trays, freeze and then store the pesto cubes in a ziplock in the freezer for easy use throughout the year.

QUICK TIP - It's ok to use some of the stems of the basil.

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