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  • Writer's pictureNava

Grazie mille Italy


Grazie mille, to the Italians of Genoa for inventing this incredible paste/sauce called Pesto. Versatile, flavoursome, easy and quick to make this perky paste is a gift from the Roman gods. In fact did you know that the ancient romans used to eat pesto (without the basil, which was added later) that’s how long this thing has been around for and I’m not surprised. In fact the Roman Empire is the most famous, longest-lasting empire in history, but Pesto is probably going to be around still when it’s a dim distant memory.

The taste is soooo good it just keeps making you come back for more (all roads in fact lead to pesto) and after you make this saucy delight, you will NEVER get a store-bought pesto again.

The following quantities are according to my families taste.

Feel free to add or subtract the quantities.

When I make the pesto for me I use 3 cups of basil and I use 1/3 a cup of parmesan.


2 ½ cups fresh basil (leaves only)

2 cloves garlic (you can use less)

44g pine nuts (1/4 cup)

½ cup grated parmesan

5 tablespoons extra virgin olive oil

1-2 teaspoons of fresh lime or lemon juice (i use 2)

Salt and pepper to taste


with the exception of the olive oil, Place the pesto ingredients into the bowl of a food processor and pulse several times.

While the food processor is running, slowly add the olive oil in a steady small stream.

This will help to stop the oil from separating and give your pesto creamier consistency.

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