Basil Pesto Sauce (condiment) Recipe by Manjula

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About the Author: Manjula's Kitchen


  1. Pesto is a specialty of my city, Genova in Italy. It makes me really really proud that you make it and enjoy it. If you want to try the original version (without garlic) you should skip the spinach (we never use it, only basil) and add grated cheese, usually half parmesan and half pecorino. Cheese is a very important ingredient in the original pesto. Also when we use it with pasta, we dilute the pesto with a couple of spoons of the water where the pasta is cooking, this will make it creamy. In Genova it is very traditional to boil some string beans and pieces of potato together with the pasta and dress everything with pesto.

  2. I would add a clove of garlic to the mixture. I've never added in spinach to the basil but I have used fresh parsley and a teaspoon or two of dried basil when I didn't have fresh basil to use and it comes out very well. I've never not used garlic however. Of course most people add parmesan cheese but you can leave it out and it tastes just as good. Also using Walnuts or Macademia nuts instead of Pine Nuts also works.

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