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Home made pesto

August 1, 2010 2 Comments

Pesto pasta is the ultimate quick food and for great taste. I put pesto with lots of types of pastas; spaghetti, fetuccine, ricotta ravioli or Trofie, which is the traditional Lagurian pasta that is accompanied with the traditional Lagurian Pesto.

Pesto originates from Laguria which is on the north west coast of Italia. Mr Foodie Goddess and I spent a week in Cinque Terre a few years back and basked in the Trofie and pesto almost every night. We stayed in a village called Riomaggiore which had a deli with all the specialities and we had the pots and stove so it felt like being a local.

Here is a basic recipe for Pesto ~ Serve 4


  • 75 ml Extra Virgin Olive Oil
  • 3 tablespoons of pine nuts
  • 2 Garlic Cloves
  • 25g Fresh Basil leaves
  • 30g Parmesan cheese (freshly grated)
  • Salt and Chilli or pepper (to taste)

Note: If you are thinking of doubling or tripping quantities to make more and bottle it make sure that once you have bottled it that oil covers the surface. This is what helps preserve it for a long time. If there is no oil on the surface, add some to coat the top.

To make pesto you can use a mortar and pestle or a food processor. I use my little food processor.  No cooking required. Lovely.

Place garlic, basil and pine nuts and pulse until chopped finely. Add Olive oil and Parmesan and process long enough for all the ingredients to be combined. Taste and season with salt and chilli (to taste). If you prefer you can also use pepper. Its up to you.

I use 1 heaped tablespoon per person (for approx 100g dry pasta)

Buon Appetito.

Pesto, Sauces, Uncategorized

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