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Pesto Recipe

Pesto Notes

This recipe comes from our good friends Judith Dunbar Hines and Rick Delby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago.


Serves / Yields

serves 4

Preparation Instructions

Puree 4 cups basil leaves with 1/4 cup pine nuts, 2 garlic cloves, and a pinch of salt. Add 2/3 cup freshly grated Parmesan, then slowly add 1/2 cup olive oil until a thick creamy paste forms…it may not take up all of the oil. Store for one month in the refrigerator or freeze, tightly wrapped. Add to cooked pasta, sauted vegs, dips, and sauces.

Helpful Hints

  1. Puree 1 cup parsley leaves with 1/4 cup olive oil, 1 clove garlic. Use as a spread on bruschetta or on pasta.
    1. Combine a variety of fresh herbs (like basil, rosemary, and oregano) to make 1 cup and proceed as above. This is great for melting and using when sautéing meats or vegetables.

Olive pesto: Combine 1 cup pitted and chopped black calamata or Italian olives, 2 chopped garlic cloves, 1/4 cup fresh chopped parsley, and 1 tablespoon fresh thyme leaves. Puree in food precessor, adding 5 tablespoons olive oil until combined, but not too smooth. Season with black pepper as desired. Use as a dip or spread, or add a tablespoon to prepared tomato sauce for vegs or pasta.


This recipe was provided by The Spice House.