Pesto Paste


Number of Servings: 1 Batch
Prep Time:  10 Minutes

Cook Time:  5 Minutes

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4 bunch fresh basil
8 cloves garlic
asiago or parmesan (grated)
pine nuts
olive oil (as needed)
1 hot chile peppers, seeded and chopped (or more to taste)


Pick as fresh basil as you can find. Works really well if you use a mix of different basils (I’ve used mixtures of sweet, Thai, purple & spicy and they all work well).
Wash it well.
Place in food processor (to make this large a batch I fill my 8 cup processor about 3/4 of the way with slightly compressed leaves)
Add all other ingredients, except olive oil
Pulse, adding olive oil to get mixture to mix properly, stop & scrape outside of bowl at least once.
Can pulse to either chunky or smooth depending on how large you want your pine nuts to be


Freezes well by placing in small serving dishes (about 3 tablespoons in volume)on a cookie sheet. Once frozen I remove the pucks from the glass bowls & place in a ziplock bag.
To use I simply thaw & add enough olive oil to make it a liquid & coat my pasta or flat bread.

TAGS:  Allainla, Basil, Pesto

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By |2018-12-02T01:56:30-05:00January 8th, 2012|Recipe|2 Comments


  1. thomsonj March 8, 2012 at 11:56 pm

    This looks fantastic!! Can it be eaten right away, or should it sit for a period?

    • Allainla March 25, 2012 at 5:21 pm

      pesto & waiting….
      I eat it right away, but like all sauces, it does get better after a bit of a ‘sit & wait’. That isn’t going to happen here. I did share some with you guys from that particular batch, did Shona not give you any? ;D