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Pesto sauce: 4 recipes at home


A long time ago, Italians came up with this delicious sauce of fresh basil, olive oil and pine nuts, since then he began his journey around the world. He also came to us a long time ago, but if you still have not tried real Italian pesto, then it's time to cook it and join the ranks of its fans.

Pesto sauce is served primarily with pasta, dishes from various pasta, spaghetti. This is probably the first dish that comes to mind. But everything is not limited to pasta. When you try to make pesto sauce at home, you will understand by its taste alone that it is perfect for chicken, fish, and even meat dishes. There are recipes for making pizza with pesto, it can be added to soups and salads. It’s very tasty to spread such a sauce even on bread. Imagine fresh bread or dried rosy toasts with a fragrant green sauce.

Nowadays, a blender is used most often to prepare Pesto sauce, submersible or with a large bowl. But some chefs, including professional chefs, use manual methods of grinding ingredients, such as a mortar. Perhaps the mortar will have a slightly different sauce to taste. Due to the fact that greens, nuts and garlic are not just cut by quickly rotating knives, they are, as it were, choked and allowed more juice.

I recommend that you cook in a convenient way. Use familiar chopping methods and your favorite kitchen appliances. If desired, it can even be a classic meat grinder.


Classic Italian Pesto Sauce - A Simple Recipe

The modern version of Pesto sauce is prepared from a fairly simple set of products. As a result, we get a very fragrant and fresh sauce from basil leaves, olive oil and pine nuts. For taste, sea salt and pepper are added. This is a basic recipe that some chefs begin to modify by replacing greens and nuts, as well as adding other products.

You will need:

  • fresh basil leaves - 100 grams,
  • pine nuts - 100 grams,
  • Parmesan - 100 grams
  • olive oil - 50-100 ml,
  • garlic - 2-3 cloves,
  • salt and freshly ground pepper to taste.


1. Grind garlic and pine nuts with a blender, dip or bowl. It is necessary to achieve small crumbs.

2. Rinse and dry fresh basil. Extra water in the sauce is not needed. Separate the leaves from the stems and put the leaves in a blender to nuts with sauce.

3. Grate the parmesan. It is possible both small and large as the cheese will be crushed again in a blender. It is best to take a piece of parmesan and rub it yourself. But if it doesn’t work at all, take the dry that is sold in stores. But remember, sometimes it is not made entirely from natural cheese, read the composition.

4. Pour 50 ml of olive oil into the blender. This part will be for primary grinding, and we will need the remaining 50 ml in order to bring the pesto sauce to the desired consistency.

5. Grind all the components of the sauce in a blender to a mushy shape. Nuts should turn out a little crumbs, and basil leaves in small pieces. If desired, you can grind it in your favorite texture, a little larger if you like pieces of nuts, or smaller if you want a smooth and very tender sauce.

6. Transfer the prepared sauce to a gravy boat or a small cup. You can immediately add to the dishes. The sauce is also well stored in the refrigerator and can be prepared in advance.

Pesto with walnuts, basil and lemon juice

Pesto sauce can have very interesting variations. It is difficult to say how his inventors and lovers of culinary traditions relate to this, but I am for the fact that the dish can be modified to your taste. From walnuts you can also prepare a delicious sauce, although its taste will differ from the version with pinecones. If you like walnuts or they were at your fingertips, feel free to cook pesto with walnuts. It will be delicious!

You will need:

  • fresh basil - 50 grams,
  • walnuts - 50 grams,
  • olive oil - 6 tablespoons,
  • garlic - 3 cloves,
  • Parmesan cheese - 50 grams,
  • lemon juice - 1 teaspoon,
  • salt and pepper to taste.


1. Take fresh Parmesan and grate it on a very fine grater. It is possible on a special for parmesan.

2. Put fresh basil leaves in a blender bowl or bowl (if you have one). It can be either green or purple to your taste. You can make a mixture of different varieties of basil, then you get a beautiful dark green sauce. Do not use stalks for sauce.

3. Peel and lightly fry the walnut kernels to make them crispy. Add to the blender.

4. Add the peeled garlic cloves. Grind all products to a thick, coarse mass. To facilitate the process, you can add olive oil during the grinding process.

5. Add the oil to the sauce and bring it to the desired consistency. Squeeze fresh lemon juice and add to sauce, mix and try. Add salt and pepper to taste.

The original pesto sauce with walnuts is ready. It's time to cook the main course or toast crispy toast.

Original wild leek and nut mix pesto sauce

Wild garlic is a wild forest plant with beautiful dark green oblong leaves. Slightly burning in taste with a garlic odor. Some people like to make a salad out of it or cook spring cabbage soup, and I propose to make pesto sauce from wild garlic. Add to it chopped nuts, dumb butter and you can even not put garlic, the weed itself will give a sharpness. For lovers of wild garlic, this version of the sauce is very suitable.

You will need:

  • wild garlic leaves without stems - 200 grams,
  • olive oil - 150-200 ml,
  • a mixture of nuts - 200 grams,
  • salt to taste.


1. Rinse and dry the fresh wild garlic. Then separate the stems from the leaves.

2. Put the leaves in the blender bowl and pour the nuts there. Salt to taste and add olive oil.

3. Grind all contents to a thick, coarse mass.

The ramson pesto sauce is ready. It is best to eat it fresh, but you can put it in the refrigerator, for this, close it in jars and pour a spoonful of oil on top, this will allow the sauce to last longer. This sauce is perfect for potatoes or meat.

Parsley and walnuts pesto sauce

Tasty, homemade and very budget-friendly version of the sauce. Those in the country who turn green beds with fresh parsley almost won the lottery. Indeed, for such a delicious sauce, the freshest grass is needed. Parsley sauce is very aromatic and healthy, but a slightly darker shade of green, which is easy to explain, yet the basil is brighter. In order to make it delicious, add garlic and parmesan.

You will need:

  • fresh parsley - 1 bunch,
  • garlic - 1-2 cloves,
  • walnuts - 100 grams,
  • Parmesan - 50-100 grams,
  • olive oil - 5 tablespoons,
  • salt and black pepper to taste.


1. First, fry the walnuts in a dry frying pan. Wait for them to crackle when frying and to crunch on the palate. Do not forget to mix them often.

2. Place clean and dry parsley in a blender. It is best to use only leaves, without hard stems.

3. Cut the parmesan cheese into small cubes so that it is easier to grind it with a blender.

4. Peel the garlic and cut in half.

5. Put everything in a blender bowl or in a bowl if the blender is submersible. Pour oil, salt, pepper and chop until a thick slurry is obtained. If it is too thick and poorly crushed, add oil.

Two options for pesto sauce: classic and budget - video recipe

And to finish, you can watch a wonderful detailed video on how to prepare the sauce according to the classic recipe and how to make it budget, but no less tasty, collected from the usual greens and cheese. You will definitely like both options and you will often use them in your kitchen.

Eat plenty of fresh herbs and delicious dishes from it. Appetite and good health!


Pesto is a famous Italian green sauce with a bright, refreshing taste. Pesto was invented in Genoa, in the region of Liguria, which is located in northern Italy. The sauce got its name from the Italian word "grind". And it is not without reason that it is consonant with the word “pestle”. Pesto sauce is prepared by carefully grinding all the ingredients in a marble mortar with a pestle. This sauce is interesting in that it does not require any heat treatment to prepare it: the ingredients just need to be chopped and mixed. There is a strict rule: no metal in the preparation of pesto, because the taste of basil from the interaction with the metal deteriorates. But modern housewives do not have enough time to grind basil with garlic in a mortar for an hour. So most often when cooking pesto use a food processor.

The first mention of pesto is found in the Genoa Cookbook, written by Giovanni Battista Ratto and published in 1863. It was there that the first written pesto recipe was given, which included basil, olive oil, garlic, pine nuts and grated hard cheese.

Pesto sauce is so popular in Liguria that they even began to host the World Cup for the preparation of Genoese pesto in the traditional way, in a mortar. Basil for the championship is grown in Liguria in a special greenhouse, since the real pesto, of course, is obtained only from Ligurian basil. And this is indeed so: the Ligurian basil is completely devoid of the taste of mint and has a particularly delicate, refined aroma.

Classic pesto is easy to cook

Pesto sauce is considered not only a healthy and natural product, but also a democratic product, since the ingredients are available to everyone. Moreover, cooking it is very easy. For pesto you will need:

- 70 g of fresh basil from Genoa. Well, if basil has not yet been brought from Genoa, take a regular green basil at the local market. Leaves should not be too large.

- 30 g of peeled pine nuts. Do not forget to fry them before you start preparing the sauce. And know - pesto nuts aren’t the main thing. The taste of the sauce should not be clearly nutty. Pine nuts only add originality to the sauce.

- 60 g of grated Parmigiano Reggiano cheese.

- 40 g grated Pecorino or Fiore Sardo cheese.

- 2 cloves of garlic.

- 80 g of extra virgin olive oil.

Step-by-step instruction

Wash the basil leaves in cold water and then dry them with a kitchen towel. Crush garlic and pine nuts in a marble mortar. Add some sea salt and basil to the mortar, and start grinding everything in a circular motion. Do not use a blender if you are not in a hurry: basil, ground in a blender, quickly oxidizes due to the fact that it heats up. Consequently, the pesto will quickly lose its signature green color and turn brown. As soon as the mixture in the mortar looks like a green cream, add two types of cheese to the sauce. It is unnecessary to remind that cheeses should be grated in advance. The mixture is again ground with a pestle and olive oil is added at the end. If the sauce is intended for sandwiches, you can add less oil, and if the pesto is needed for the pasta, make it thinner by adding a little more oil. Products for pesto should be at the same temperature and in no case just from the refrigerator. Doing pesto in industrial quantities is not worth it. But if you have more sauce than you can eat at a time, put the sauce in a jar, pour olive oil and refrigerate it, covering with a lid or plastic wrap on top. For two or three days, the sauce will be completely edible.

Provencal pesto is slightly different from Genoese. Pine nuts are not put in it. Almonds are sometimes used instead, and mint leaves are added to the basil. Sicilian pesto includes tomatoes and almonds, but the basil in it is much smaller. In Germany, pesto is generally made from wild garlic, and not from basil. And very often, instead of the rather expensive cedar, cheaper nuts are added to the pesto.

How to make pesto at home (step by step recipe)

We begin to immerse ourselves in Italian cuisine. Let's prepare a delicious and healthy pesto sauce, which is prepared very simply and quickly. Check it out for yourself!


  • basil leaves - 300 gr.
  • garlic - 1 clove
  • olive oil - 100 gr.
  • pine nuts - 100 gr.
  • ground black pepper - 0.5 teaspoon
  • salt - 1 teaspoon
  • Parmesan cheese - 2 tablespoons

The method of preparation in stages:

Put basil leaves in boiling water, quickly remove and transfer to ice water. This will keep the juicy, green color of the sauce.

In the food processor we put garlic, pine nuts and basil leaves, salt and pepper, and then carefully grind the ingredients.

Add olive oil and mix well. Next, put the Parmesan cheese and grind everything again. Enjoy your meal!

Winter basil pesto with lemon juice and cheese

Italian sauce can not only be consumed immediately, but also harvested for the winter by freezing. Try making pesto with lemon juice and two cheeses according to an original recipe from Gennaro Contaldo. It will be fresh and very tasty!


  • 40 gr basilica
  • 1 clove of garlic
  • 15 gr pine nuts
  • 80 ml olive oil
  • 50 gr grated parmesan
  • 30 gr Pecarino Cheese
  • 1 teaspoon lemon juice

The method of preparation in stages:

Grind garlic and nuts in a blender.

Next, put the basil and again chop everything.

Then we pour the oil.

Next, add Parmesan and Pecarino cheese, mix in a blender.

Add lemon juice, mix. Divide the finished pesto into portions, put it in bags and freeze in a freezer. Enjoy your meal!

The recipe for Italian sauce without parmesan at home

Pesto without cheese is perfect for vegetarians. I recommend to keep this recipe for everyone, because the sauce turns out amazingly tasty and healthy.


  • Basil - 300 gr.
  • Pine nuts - 200 gr.
  • Olive oil - 100 gr.
  • Garlic - 4 cloves
  • Salt and pepper - to taste

The method of preparation in stages:

Place nuts, garlic, butter, salt and pepper in a blender and grind.

Then put the basil and turn on the blender again.

Ready sauce can be placed in jars and stored in the refrigerator.

What is pesto suitable for and with which meatless dishes is it served?

Italian sauce goes well with pasta, meat, vegetables and fish. Moreover, pesto gives each of these dishes a fresh aroma and piquant taste.

It is also often used in the preparation of pizza and flat cakes. Italians are very fond of toasts and bread with buttered sauce. Such sandwiches are used for breakfast and as snacks on the festive table.

You can marinate chicken, meat, fish and shrimp in pesto. In addition, this Italian sauce is recommended to be added to our usual daily meals - scrambled eggs, mashed potatoes or fried eggs.

Especially pesto will help out those who fast. Indeed, fragrant sauce is perfect for vegetable soups, mashed potatoes, stews, potatoes and other lean dishes. With this dressing, not a single meal will bother you for a long time!

Video recipe for pesto sauce from Julia Vysotskaya

This is the traditional way to make Italian dressing with tomatoes. Surprise your guests with delicious pesto according to the recipe of Julia Vysotskaya!

  • 50 gr basilica
  • 3 teaspoons pine nuts
  • half a teaspoon of a mixture of olive oil and garlic
  • 25 gr grated parmesan
  • 100 ml olive oil
  • 150 gr. sun-dried tomatoes

Well, did you like making pesto sauce? I am very! And you will share your opinion in the comments, I will be very grateful for your response. See you on the blog!


basil big bunch
parmesan (or other hard cheese) 50 g (about 1 grated glass of cheese)
garlic 3 cloves
pine nuts handful (about 30 g)
olive oil 100-150 ml

Step by step recipe with photo

Rinse the basil with cool water and separate the leaves from the stems.
Dry the basil leaves (it is best to use a carousel to dry the greens).

Peel and chop the garlic.
Grate the cheese.
Part of the basil is put in a blender bowl (leaves can be chopped coarsely beforehand).
Add cheese, pine nuts, garlic to the basil and pour 2-3 tablespoons of olive oil.

Grind the ingredients in a blender, gradually adding the remaining basil leaves to the mass and adding olive oil.
The sauce does not need to be chopped until smooth, just to grind and mix the ingredients.

Tip 1. If another hard cheese is used in the recipe instead of Parmesan, then Pesto can be slightly salted to taste. If parmesan is used, salt is not necessary, as Parmesan is quite salty.

Tip 2. Instead of a blender, Pesto sauce can be prepared in a mortar, grinding the ingredients with a pestle.

Transfer the finished Pesto into a glass jar with a lid and put in the refrigerator for storage.
The sauce can be stored up to 5 days in the refrigerator or up to 1 month in the freezer.

Tip. To try slightly different, no less interesting, shades of Pesto sauce, instead of basil, you can take:
- 2 parts cilantro and 1 part parsley,
- 2 parts spinach and 1 part basil