pesto sauce  Print

preparation: 20min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 1 large handful washed basil

  • 1 clove garlic

  • 30g pine nuts

  • 60g parmesan, grated

  • 1 cup extra virgin olive oil

  • salt to taste


  1. Using the food processor chop basil, garlic and pine nuts.

  2. Move this mixture to a bowl; Add the Parmesan and salt.

  3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.


  1. Best accompanied with pasta.

  2. This sauce also works well with chicken, fish filet and sandwich spread.

  3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal ;).

  4. You can use double portion of the Parmesan if Pecorino is not available.


  • Translated from “La Sante sur la Table”.

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One Response to “pesto sauce

  1. rana says:

    I just did it, let’s hope it’s tasty :)

    Thanks !!

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