Pesto Sauce
Prep time
Cook time
Total time
Recipe type: Sauce
Serves: 4-6
  • One, large, bunch of basil leaves (washed and dried very well; excess water is not good for the end product)
  • One handful of Italian parsley (washed and dried) - you can leave some of the parsley stem, but make sure to cut off about half the stem.
  • One cup of Parmigiano-Reggiano (grated on a box grater) - see my guide to Italian cheese
  • 3-4 tablespoons of cream cheese (yes, don't laugh, but it's OPTIONAL)
  • Handful of pine nuts
  • Kosher salt and freshly ground pepper to taste
  • 4-5 tablespoons of extra virgin olive oil
  • 2-3 cloves of garlic
  1. You can combine the above ingredients via several tools, namely, 1. food processor, 2., mortar and pestle, or 3. chopping with a large chef's knife or mezzaluna. Amelia used a mortar and pestle, but you can use a food processor (it does take a little bit away from the flavor of the pesto given the strength of the blade/machine, but, to be blunt, it's tough to get the right consistency with a mortar and pestle set up unless you're accustomed to the tool). 101 Cookbooks swears that a mezzaluna is the best tool, but I think if you use a knife for pesto you're getting more of an alio e olio type of pasta condiment.
  2. If you're going to use a food processor, start by adding the garlic and pulsing. Thereafter, add your basil, parsley, and pine nuts. Let the machine process the ingredients and slowly add your oil, salt, and pepper. Thereafter, add your cream cheese and pulse again. Finally, add the Parmigiano-Reggiano and the remaining olive oil. You are looking for a consistency just before the mixture turns into a paste.
  3. I like serving pesto with thin linguine (or linguine fine) and tend to add a splash of fresh olive after plating and, of course, more Parmigiano-Reggiano. A dry red wine like Aglianico from Basilicata (southern Italy) goes well with pasta pesto.
Recipe by - Italian Food Recipes and Lifestyle at