This fragrant herb sauce enhances Tuscan Cheese Fondue and also serves as a seductive complement to meats and fish.


  • 1 cup packed fresh basil leaves
  • 2 tablespoons pine nuts or shelled pistachios
  • 1 large clove garlic, mashed
  • 2 tablespoons grated Parmesan cheese
  • 3 to 4 tablespoons extra-virgin olive oil


In a blender or food processor fitted with the metal blade, pulse until minced the basil, pine nuts, garlic, and Parmesan cheese. With the motor running, slowly pour the olive oil in a steady stream and process until emulsified. Transfer to a small bowl, cover, and refrigerate, until ready to serve, up to 5 days.

Makes about 1 cup

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Submitted 11/5/07.
Source: Fondue by Lou Seibert Pappas
Submitted By: b smith

Basil Pesto