Pesto Recipe


  • Parmesan cheese (grated);
  •  Basil;
  •  pine nuts (can be replaced with walnuts);
  •  garlic (optional);
  •  Coarse-grained salt;
  • extra virgin olive oil.

PROCESS WITH THE MORTAR to make the sauce for 1 fettucine/pasta portion (140 gr of pasta)

you will need a mortar and pestle.

  • put a pinch of coarse-grained salt and a “not too full” tablespoon of Pinoli (Italian pine nuts) inside the mortar.
  • begin to pound until all the pine nuts are smashed and stir the mixture with a spoon to keep it from sticking to the mortar
  • Add basil (there is not a precise amount, about 80 gr – x 1 pasta portion- but you must see if you have to add more)
  • Continue to pound the pesto until you get a dense cream consistency.
  • Then add half a tablespoon of extra virgin olive oil (NOT ALL TOGETHER) and a tablespoon of Parmesan cheese.
  • Pound until you get the result you got during our class.

! If you want it with garlic, add a very small piece (a 1/7 of a garlic clove) at the beginning of the process together with coarse-grained salt.

PROCESS WITH IMMERSION BLENDER (suggested for big amount of pesto)

You must put all the ingredients together + 3 ICE CUBE (to prevent the pesto from turning dark) and start mixing with an immersion blender.  replace coarse-grained salt with fine salt.



the pesto can be stored in the fridge for up to 3 days, but its container must be covered with transparent plastic foil.

Pesto Recipe
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