Basil Pignoli Pesto Recipe



A simple basil pignoli pesto recipe. I love it on everything. It’s easy to make and versatile. A classic pesto goes well with so many things. Some of my favorites: on a slice of crusty bread, with pasta, in a tart, alongside fish, drizzled over steamed veggies, atop a grilled chicken breast, in a panini sandwich, or on a pizza. It’s said that the best way to make pesto is with a mortar and pestle, but I think a food processor makes it both faster and easier. If you don’t have a food processor, a blender works too.



Basil-Pignoli-Pesto-3-Lola-Lobato Basil-Pignoli-Pesto-5-Lola-Lobato Basil-Pignoli-Pesto-9-Lola-Lobato



4 ounces fresh basil (about 4 cups)
1/2 cup toasted pignolis
1 cup grated Parmesan cheese
3 garlic cloves
1 cup olive oil
salt to taste (or about 1/4 teaspoon)

In a food processor combine pignolis, salt, garlic, and process until it is paste-like. Then add basil, olive oil, and the Parmesan cheese. Process until smooth.

To store any leftover pesto, I like to put it in a jar and add a bit of olive oil over the surface before putting it in the fridge. As I use the pesto, I just add a little more oil to the top to keep it from turning black.

There are so many ways to have pesto, what’s your favorite? I’d love to know!



  1. Not bad but This is the original Basil (Ocimum basilicum) – 50 grams of basil leaves.
    The Basil, possibly young and fresh, it must be the one presenting the quality requirements and varietal under the Regulations governing the proper use of the name “Genoese basil”, is used directly, or alternatively as a component of a semi-finished product consists of Genoese basil, fresh or preserved, extra virgin olive oil produced or obtained in the Ligurian Italian regions contiguous.

    Extra virgin olive oil – ½ cup
    Must be of Ligurian origin or produced in the Italian regions contiguous and must meet the requirements of Regulation 796/02 / EEC.

    Grated cheese – 6 tablespoons of Parmesan and Pecorino 2
    Must belong to the types PDO “Parmigiano Reggiano” or “Grana Padano” and type “Pecorino” (Roman, Tuscan, Sardinian or Sicilian).

    Garlic – 2 cloves
    That traditionally used.

    Pine nuts – 1 tablespoon
    Obtained from Pinus pinea must be produced in the Mediterranean area.

    Walnuts (optional, replacing the pine nuts).
    To do the real Genoese Pesto need a marble mortar and pestle, so much diligence and patience.

    The first written recipe of Pesto that we came back to the mid-800 and since then, except in the desecration hasty execution technique has not changed. First you must wash in cold water, basil, of course Genoese, and then put it to dry on a towel, in the meantime you have to pound in a mortar, a clove of garlic every thirty basil leaves, the ritual is even in doses.

  2. Que hambre me has dado. Con lo que me gusta el pesto ;-)

  3. I really like spreading it on a chicken breast. First, pounded flat so it cooks quickly, then dipped in a seasoned oat flour and grilled in a pan ’till browned. THEN, spread with a bunch of yummy pesto, with some cheese on top, then broiled. Ridiculously good!
    It’s also pretty good as a “torta”, layered with a whipped mixture of cream cheese and butter. That one’s perfect for parties.

  4. Lola, Me encantan todas tus recetas son fantásticas, pero lo que mas valoro son las puestas en escena, puedes hacer que un plato sencillo brille con luz propia.
    Soy seguidora tuya incondicional, incluso de tu blog antiguo. Un besote.

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