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Pesto Sauce

A simple sauce that goes well on so many things- on a burger, to top off a soup, on toast, a sandwich, and of course, on pasta or pizza. Many pesto recipes add parmesan cheese. I typically omit that addition as it stands well on its own. The easiest way to make your sauce is in a mini-processor, or a blender or other processor. If you lack any of those devices, you can use a mortar and pestle.


  • 1 cup basil leaves

  • 2 cloves peeled garlic

  • 1/3 cup pine nuts

  • 1/3 cup olive oil

  • 1 t salt & dash of black pepper


  1. In your mini prep or other device, add in all ingredients and pulse until smooth. Add additional olive oil if needed to reach desired consistency.

  2. If using a mortar and pestle, pre-chop basil and garlic and grind together, add in pinenuts, olive oil and salt and pepper, adding additional oil if needed.

  3. Use at room temperature and refrigerate leftover


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