Recipe courtesy of Giuseppe Sacco and Franco Fassone

Traditional Pesto

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  • Total: 5 min
  • Prep: 5 min
  • Yield: 3 cups
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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


  1. 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.
  2. Serve with warm pasta, on top of pizza's, or plain with bread.