You will need plenty of Parmesan cheese.
Nuts, here almonds, but pine nuts if you can find them.
Basil, with a splash of your best Olive Oil.
Grind. You may store in a sealed container in the refrigerator for some time.
Often served with pasta. The white sauce is Garlic Béchamel, the red Aurora.
Commonly used as a mayo - Clockwise from top: Pesto Hollandaise, Eggplant and Red Pepper Purée; Black Olive, Roasted Garlic, Rosemary Tapenade.
I like it in my Lasagna.
And it is fabulous in egg salad.
When you buy pesto it is often has oil floating on top. The oil is there to preserve the pesto and should not be an indicator of what your pesto looks like. This simple, much drier, recipe can serve as your base pesto. Nuts (pine nuts are preferred but I use what I can find traveling around the world. Here Almonds, but Pistachios work particularly well), Fresh Basil and Parmesan Cheese, and a splash of Olive Oil is all you need. You can always add more olive oil, or roasted garlic, or cream, or sun dried tomatoes, or…
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