Prep Time 10′      Cooking Time 10′      Yields 1 jar


  • 1 bunch of basil leaves, washed and dried well
  • 3 garlic cloves, peeled
  • 3 tbsp pine nuts
  • 1/2-3/4 cup freshly grated Parmesan cheese (or a mix of Parmesan and Pecorino cheese)
  • 1/2-3/4 cup extra virgin olive oil
  • Salt
  • Pepper


  1. Wash and thoroughly dry the basil leaves, separating them. Make sure no stems are left, as they can make the pesto bitter.
  2. Gradually blend the basil leaves with the garlic in a food processor. Once everything is pureed, add the pine nuts.
  3. Alternately add the cheese and olive oil. Towards the end of the process, taste and season with salt and pepper.
  4. Store the pesto in a glass jar in the refrigerator, making sure all ingredients are covered with olive oil.
  5. If you want to add the pesto to a dish, first remove the dish from heat and then add the pesto. Otherwise, the cheese will melt and the oil will separate.


Source: Argriro Barbarigou