Pesto Sauce


Pesto by the GALLON

Pesto by the GALLON


Serving size              2 Tablespoons

Carbohydrates                      1.5 grams


Chef’s Note: I re-learned to make this in Nervi near Genoa, Italy. The lady (grandmother of a friend) who taught me to make this sauce, admonished me not to tell her sister the recipe because her sister made it wrong. Her sister (she said) was too cheap to use enough nuts. I now make this in a flash using a food processor instead of using a mortar and pestle.

I make about a gallon or so of this every September and give some to friends. I don’t think they could be happier if I gave them gold.

I use this on chicken, spaghetti squash, and also on salmon and SHRIMP! Mixed with a little mayonnaise, it makes a simple turkey sandwich taste like a million bucks.


1 – cup fresh basil

¼ – cup fresh parsley

2 – large cloves garlic, peeled and chopped

½ cup olive oil

¼ cup pine nuts

¼ cup grated Parmesan cheese


Using a food processor:

Place the basil, parsley and garlic in the bowl of a food processor. Pulse to break down the mixture. On the lowest setting, pour in the olive oil until well a well mixed pastes forms. Add the pine nuts (either toasted or raw) and process until the nuts are part of the paste. Giada de Laurentis suggests that you should stir in the cheese rather than processing it because it breaks down with the heat of the blade. I now do this and it is better.

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  1. Pingback: Chef Ward Alper’s Lively Pesto Sauce Recipe | Divabetic® Blog

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