Redgate Kitchen

something delicious for everyone

simple and fresh

Liguria, the beautiful Northern region of Italy, is the country’s most famous basil-growing region. It is the birthplace of the luxurious sauce, originally known as Pesto alla Genovese. The classic prep involves using a mortar and pestle which helps preserve the color, fragrance, and reduces bitterness that sometimes comes from using a food processor. I have used both methods and today I present the quick food processor version. You will not be disappointed.


  • 2 cups of fresh basil leaves
  • 2 Tbsp pine nuts
  • 2-3 garlic cloves (depending on your garlic level preference)
  • 1/2 tsp kosher salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil


  1. Place the basil leaves, garlic cloves, and pine nuts in a food processor and pulse (don’t blend!) until finely minced.

2. With the machine running on a low speed, add the olive oil and continue to process until the mixture is smooth.

3. Add in the grated Parmesan cheese and 1/2 tsp of kosher salt. Process just until combined.

4. Enjoy over pasta, as a pizza sauce, dip for crudités, or on fresh pita chips. Store in the refrigerator and as always, enjoy!

One thought on “Pesto

  1. Tessa Rowin says:

    So funny i literally just made pesto half hour ago to put on roasted chicken and found a recipe that swapped cashews for the cheese for the kosher thing ha. Also i toasted the pine nuts and cashews before pulsing. Pesto came out super good!!! In case you want any variations 😉 Hope the chicken turns out…! Hope you’re all doing well with back to school!!


    Liked by 2 people

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