Fresh for the Pesto Garden: Classic Pesto

By Kris Wetherbee
June/July 2003
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Makes about 1 cup

This is the classic, fresh sauce that originated in Genoa, Italy. For best results when freezing this pesto, omit the cheese and add it later when the pesto is ready to be used.

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· 2 cups fresh basil leaves, lightly packed
· 1/3 cup pine nuts
· 2 large garlic cloves, peeled
· 1/2 cup freshly grated Parmigiano-Reggiano cheese
· 1/2 cup extra-virgin olive oil
· Salt, to taste
· Freshly ground pepper, to taste

1. Combine the first four ingredients in a food processor and pulse until coarsely chopped. With the machine running, slowly add the olive oil to create a fine paste.

2. Season with salt and pepper and serve immediately.

Click here for the original article, Fresh for the Pesto Garden.


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  • Gina_1 6/29/2011 11:45:33 AM

    @mar kersten Thanks so much for your feedback! If you use the Print function from our Article Tools box you should be able to print this recipe on one page without wasting additional paper. If this does not work, please let us know. Thanks so much for reading The Herb Companion magazine.

  • mar kersten 6/29/2011 9:58:54 AM

    It would be very much appreciated if you would scale down your header and phot so only one page would be necessary when printing out recipes. It's a waste of paper (poor trees!)and is also a pain to keep two pages together when only one is needed. thanx, mar

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