How To Make Homemade Italian Pesto Sauce
Prep time
Total time
Recipe type: Sauce
Cuisine: Italian
Serves: 4
  • 3 cups fresh basil leaves
  • 2 tbsp pine nuts
  • ½ cup extravirgin olive oil
  • ½ cup grated Parmesan cheese
  • ½ garlic clove finely minced (heart removed)
  • a pinch of kosher salt
  1. Place pine nuts, garlic and salt into the mortar and crush until reaching a paste consistency.
  2. Gradually add in the basil leaves, crushing with the pestle all the way long.
  3. Pestle until all the leaves turn into a creamy bright green paste.
  4. Fold in the Parmesan cheese and mix until well combined.
  5. Gradually add in the extravirgin olive oil, until reaching a creamy texture.
  6. Reserve ⅓ cup pasta cooking water and mix with pesto before tossing it with the pasta.
  7. Refrigerate in airtight container for up to 3 days.
Makes 1 cup of basil pesto
Recipe by The Petite Cook at