Recipe courtesy of Cesare Casella

Pesto Sauce

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  • Level: Easy
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2 cups fresh basil leaves

1/2 cup fresh Italian parsley

1/4 cup fresh chervil

1 to 11/2 cups extra-virgin olive oil

5 tablespoons pine nuts

4-5 cloves garlic, peeled

Salt and freshly ground pepper, to taste

5 anchovies, preserved in salt or olive oil

3 tablespoons freshly grated Parmigiano-Reggiano cheese

3 tablespoons freshly grated Pecorino Romano cheese


  1. Put the basil, parsley, chervil, olive oil, pine nuts, garlic cloves, salt and pepper, and the anchovies in a food processor. Blend coarsely, stopping from time to time to scrape down the sides. When the ingredients are well blended, pour them into a bowl and add the grated cheeses. (If combining the pesto with pasta, add a tablespoon of the cooking water to the pesto to thin out.)