Kate Heyhoe

Kate's Global Kitchen

Genovese Pesto

by Kate Heyhoe
Makes about 1-1/3 cups, or enough for 1 pound of pasta


Pesto is traditionally served on spaghetti or other pasta, and it also enriches the flavor of soup, bread, pizza, eggs, gnocchi, potatoes and more. Kate's Global Kitchen: Pistou and Pesto contains more information on this classic sauce.


2 cups well packed fresh basil leaves
2 or 3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
1/2 cup Parmesan cheese


Traditionally, this sauce is made using a mortar and pestle, but most modern cooks rely on a food processor.

In a food processor, process the basil, garlic, and pine nuts until a rough paste is formed. With the machine running, pour in the olive oil in a steady stream. Process until the mixture is combined, then mix in the cheese by hand. (If the sauce is too thick, add more olive oil.) Taste for seasonings and add salt if needed. Store refrigerated with a layer of olive oil on top, up to one week. You may also freeze pesto.

For a smoother sauce on pasta, dilute the pesto with a spoonful or two of the pasta cooking water before tossing.


Kate's Global Kitchen

Pistou and Pesto: Basil's Last Stand

Provencal Pistou
Genovese Pesto
Soupe au Pistou
     (Vegetable Soup with Pistou)
Potatoes Pistou


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created September 2000