Pesto will keep in a screwtop jar for several weeks in the refrigerator.


  • 4-oz basil leaves
  • 1-oz pine nuts
  • 2 fat peeled garlic cloves
  • large pinch of coarse salt
  • 2-oz freshly grated Parmesan
  • 4 fl oz extra virgin olive oil


Put basil leaves in a mortar with pine nuts, garlic cloves and salt, and crush to a paste with a pestle. Work in grated Parmesan cheese. Gradually add olive oil, working it in thoroughly with a wooden spoon to make a thick creamy sauce.
Put the pesto in a screwtop jar.

Makes enough for 4-6 servings of pasta.

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Submitted 6/13/05.
Source: The Italian Cooking Encyclopedia-Lorenz Books
Submitted By: Diana