Pesto Sauce

Makes 1 cup

• 5 cups fresh basil leaves
• ½ cup grated Parmesan cheese
• ¼ cup extra-virgin olive oil
• 2 to 3 cloves garlic, peeled
• 2 tablespoons water
• 1 teaspoon salt

Combine the basil, cheese, oil, garlic, water, and salt in a blender or food processor and pulse on and off until the mixture is smooth. Basil is a very delicate herb, so do not blend the mixture more than necessary, or the sauce will become dark-colored and bitter.

Chef’s Notes

Pesto sauce often contains nuts. You can add ¼ cup of pine nuts, walnuts, or almonds to the mixture before it is pureed in the blender.

Storing pesto in the refrigerator with a thin layer of olive oil on top will keep it green and fresh for several days.

Did You Know?

The first pesto is said to have been made in the Liguria region of Northern Italy, known for producing superior quality basil, pine nuts, Parmesan cheese, garlic, salt, and olive oil, the six main ingredients of pesto. It’s named after the mortar and pestle—the traditional tools used to pound the ingredients into a paste.

Think Like a Chef

The name “pesto” comes from the same Latin root as “pestle,” and in its simplest form, pesto is made by crushing a few key ingredients together. So, you can make your own pesto and use different herbs or greens of your choice, as well as different nuts and cheeses, crushed together. Arugula is one alternative to using basil. Bell peppers, sun-dried tomatoes, and ricotta cheese are also used to make types of pesto.