How to make Fresh Basil Pesto Sauce

How to make Fresh Basil Pesto Sauce

This is an easy homemade Italian recipe.

Pesto is one of the most famous sauces globally.

Traditionally, it is prepared using

a marble mortar with a wooden hammer and

is typical for the Liguria area sauce.

Pesto is a raw sauce, thanks to which

the ingredients do not lose their nutritional characteristics.


An essential detail while preparing pesto.

Is that the basil leaves should be dry.


Giovanna’s recipe is for garlic-free pesto,

Simply because we don’t like garlic.

But if this is not your case, you can add it.



80 g Basil leaves

30 g Pinoli

100 ml olive oil

50g grated Parmesan

30g grated Pecorino cheese

Salt to taste

1 garlic clove (optional)



To prepare the sauce, Giovanna uses a blender.

  • Pour the olive oil into the blender’s glass, then add the pinoli,

garlic, and basil leaves.

  • Then add the grated cheese, blending again at low speed.

  • As the sauce is ready, you can store your fresh basil sauce for a few days

in the refrigerator. If you do not consume it right away,

But you need to cover the surface with olive oil.


  • The shape of the pasta that fits best the pesto sauce is Trofie; it’s also perfect gnocchi, Trenette, Lasagna, and Corzetti.

Related posts:

Why are there so many different shapes and sizes of pasta in Italy?

Easy Homemade Italian Gnocchi Recipe Without potatoes

Buon Appetito😊


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