Authetic Italian Pesto Sauce in Your Food Processor

When you think of authentic Italian pasta sauce Pesto is usually the sauce you think of first. Pesto sauce was invented in Genoa which is located in northern Italy and has been around for hundreds of years. There are several variations of pesto but the traditional version consists of only a few ingredients;salt, garlic,pine nuts, basil,Parmesan cheese and olive oil. It’s very easy to make a great pesto at home but you will need a good food processor to mix it all together or you can go the traditional way and use a mortal and pestle but its a lot more work.


  • 3 basil plants
  • 4 cloves of garlic
  • 4 tbsp   parmigiano reggiano
  • 30 grams pine nuts
  • 2-4 tbsp olive oil
  • pinch of coarse salt

Wash the basil leaves well in cold water,make sure they are free of soil and residue from the garden.Once they are washed you need to dry the leaves. This is an important part of the preparation because you don’t want a any dirt or water in the finished sauce. After washing lay the basil leaves to dry on a clean kitchen towel,then cover the leaves with another clean dry towel.Give it a gentle press to help absorb all the water still left on the leaves from washing. Take care not to press overly hard or squash the leaves. Combine the dry leaves in a food processor with the garlic , then add a pinch of coarse salt. The salt helps to pulverize the leaves as well as add flavor. Gently pulse the food processor until the leaves are finally chopped. Now add the pine nuts and pulse again until they are incorporated with the basil leaves and garlic. Now add the pre-shredded Parmesan and pulse again while drizzling in the olive oil. Add enough oil until you get a nice creamy consistency. Now your pesto is ready to be tossed with some fresh pasta. The sauce can be stored in the fridge for a few days but it’s always best to use it when its fresh.

food processor pesto