Traditional Pesto

Recipe courtesy Giuseppe Sacco and Franco Fassone, Genoa, Italy

Show: Follow That FoodEpisode: Follow That Pesto

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Prep Time:
5 min
Level:
--
Yield:
3 cups

Times:

Prep: 5 min
Inactive Prep: --
Cook: --
Total:: 5 min

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Ingredients

2 cups fresh basil leaves
1/2 cup olive oil
1/2 cup grated parmesan or romano
1/2 cup grated grana Padano
4 garlic cloves, chopped
1/2 cup pine nuts, toasted
1/4 teaspoon salt

Directions

Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.

Serve with warm pasta, on top of pizza's, or plain with bread.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Comments & Reviews

recipe Traditional Pesto
ANNE redondo beach, CA 07-15-2009
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The Italians know what they're doing
Rated: 5 stars out of 5

After reviewing 19 pages of pesto recipes, I chose this one because the chefs who created it were Italian. I liked this one... very much because it had more cheese and pine nuts. Got "best pesto ever tasted" from guests. I did add one cup of Italian parsley to the 2 cups of basil, just because I like pesto that way. The grana pandamo does add a subtle difference. The recipe says it makes 3 cups, but it is much less, just enough for a pound of pasta. Delicious! Read more
recipe Traditional Pesto
Tim Galloway, OH 09-15-2006
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Pesto
Rated: 3 stars out of 5

This was not bad pesto and certainly easy. I liked it best as a pizza sauce. I found this to be a little too nutty for me on... pasta. I think it is better with 1/2 the pine nuts. I also liked it with a little cream added while being folded into the pasta. Thanks, TimRead more
recipe Traditional Pesto
Anonymous 08-28-2006
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right on
Rated: 5 stars out of 5

This was exactly the pesto I've been looking for-- not that oily runny stuff. This came out thicker than I would have... imagined- sticks really nicely to pasta. Super fresh, super flavorful. Make your own and make it this recipe!Read more
recipe Traditional Pesto
Kim Arlington, TX 07-11-2005
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Excellent and easy!
Rated: 5 stars out of 5

The first time we made this, we didn't have the Grana Padano and just used all Parmesiano-Reggiano and it was great. The... second time, we used both cheeses and it was just as good. I made it in the food processor.Read more
recipe Traditional Pesto
Joel Mobile, AL 04-08-2005
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Excellent
Rated: 5 stars out of 5

I've tried many pesto recipes and this one is excellent. I recommend fallowing it exactly (both cheeses). Although I would... recommend par boiling the garlic for 60 seconds to take the acidic edge off. Try warm over good bread. Delicious.Read more