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Pesto Recipe

A northern Italian favorite. A simple sauce made from basil leaves. It is incredibly versatile and can be placed on anything that is of a lighter weight. Especially good with chicken. Pesto was huge in the 80's and 90's, which was captured in the iconic sitcom Seinfeld where George (paraphrased) says, “Ya know? I just don't care for pesto.” Tasting Guidelines: Taste is clean. Weight is light but can be balanced with Parmesan. Texture is saucy. Good for people with low to severe treatment side effects. Best categorized as northern Italian.
Prep Time10 mins
Course: Pasta, Side Dish, Snack
Cuisine: Italian
Keyword: basil, italian, pasta, pesto
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $10




  • 1 lb. fresh basil leaves
  • 4 tbsp. extra virgin olive oil
  • ½ c. Parmesan
  • 2 tbsp. pine nuts optional


  • Put all ingredients into a food processor and blend. Check for a medium consistency. Adjust Parmesan and oil to get a perfect balance of thickness.


Pesto is actually a real nice, light sauce. It has a ton of uses. You can put it on pasta, sandwiches, toast, brush it on chicken, and even substitute it in any recipe that fresh basil is required. For example, in caprese salad, you can substitute pesto instead of fresh basil leaves and toss with balsamic vinegar instead of red wine vinaigrette for a change of pace.