The smell of fresh basil is…. well, one of my favourites!
This recipe is from my friend, Angela’s mother who is an amazing cook! I travelled to Europe with Angela on a school trip and we enjoyed SO many great tastes while we were there. She was telling me how talented her mother is in the kitchen, and I asked her for her mom’s pesto recipe.
Angela’s mom, Antonietta, is from the region of Puglia, Italy from a small town – Toritto, Bari. This region makes up the heel of the “boot” of Italy.
Fun fact: Puglia makes approximately 40% of the country’s olive oil.
This recipe will make approximately 250mL of pesto. The original recipe made double. During these summer months, I am growing a lot of basil so it is no problem to make a fresh batch of pesto anytime. P.S. this pesto doesn’t last long around our house! I hope you find the same at your house.
Where did pesto orginate?
Genoa is a city located in the Liguria region of Italy. In this area is Pra, on the Italian riviera, and the place where a special aromatic variety of Italian Basil grows. This is where pesto came from!
- Basil, fresh & finely diced or use a food processor (1 1/4 cup)
- Extra virgin olive oil (1/2 cup)
- Parmesan cheese (1/4 cup)
- Pine nuts (1/2 cup)
- Salt (1/4 tsp)
- Garlic (3 cloves)
- Put the ingredients into a food processor and pulse
- Add 1 ice cube into the food processor to help keep it green (especially if you are going to freeze it)
- Serve immediately or freeze if desired
How long can I store this Pesto?
You can store this fresh from the garden pesto for 4 to 5 days in the refrigerator, or it can be frozen for up to 6 months.
If you enjoyed this recipe, here are some other recipes you’ll love
Homemade Caesar Salad Dressing – a simple, garlicky Caesar salad dressing made without raw eggs
Chipotle Chicken Fajita Spice Mix – a homemade chicken fajita spice mix that is versatile and satisfying in taste
Chicken Kebab Marinade – a teriyaki-like marinade that is a known winner!
Steak Marinade – a wet marinade for any cut of steak for great flavour
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This sauce is made from simple, fresh ingredients and you will love it. The recipe is one that I received from my friend Angela's mother, Antonietta. Thank you, Antonietta, for sharing!
- 1 1/4 cup Basil, fresh & finely diced or use a food processor
- 1/2 cup Extra virgin olive oil
- 1/4 cup Parmesan cheese
- 1/2 cup Pine nuts
- 1/4 tsp Salt
- 3 cloves Garlic
Put the ingredients into a blender and pulse
Add 1 ice cube into the food processor to help keep it green
Serve immediately or freeze if desired
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