Italian Basil Pesto – a tasty sauce for your Pasta

Italian Basil Pesto

One of my favorite Italian dishes is cheese tortellini with fresh Pesto sauce. I have Basil in abundance. Best with pasta, but also delicious with crackers or baked potato

Italian Basil Pesto

Italian Basil Pesto
Category: Appetizer, Spread, Sauce
Cuisine: Italian
Prep Time: 20 minutes

Can be frozen in ice cube trays, remove, then keep frozen in zip lock freezer bag up to 4 month. Remove from freezer individually and use as sauce for pasta or baked potato.


  • 3 cups fresh dry Basil leaves
  • 3 gloves Garlic peeled and chopped
  • ½ cup chopped Walnuts
  • ½ cup freshly grated Romano or Parmesan cheese
  • ½ cup extra virgin olive oil
  • ½ cup chopped Walnuts or Pine nuts
  • ¼ tsp salt, or more to taste
  • 1/8th tsp fresh ground pepper


  • Pulse walnuts, then add the basil in the food processor or Ninja Mixer.
  • Pulse several times
  • Add the garlic and Romano/Parmesan cheese, pulse several times.
  • Scrape down the food processor the sides with a spatula
  • Stream in the olive oil (while the food processor is running) in a steady small stream.
  • It will help it emulsify and prevent the olive oil from separating.
  • Occasionally stop and scrape down with a spatula.
  • Stir in the salt and pepper to your taste


Taste good with crackers (add some cream cheese), pasta, cheese tortellini or baked potato

Nutrition information

Serves: 4 to 6
Serving Size: 1

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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