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Making Pesto From Scratch Is Easy, Here’s How

The traditional way to make pesto is with a mortar and pestle but here are two tasty versions (one for basil and the other for rosemary) that you can make with your food processor. I’ve also added a video showing you how to make it with a mortar and pestle along with a few other tips below.

Classic Basil
Source: Rosalind Creasy’s Recipes from the Garden

3 garlic cloves
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Source: Preserving Summer’s Bounty By Susan McClure

1 clove garlic
1/2 cup fresh oregano leaves
2 tablespoons fresh rosemary leaves
1 tablespoon grated orange rind
1 cup chopped scallions
1/4 teaspoon red-pepper flakes
1/4 cup olive oil
1 tablespoon red wine vinegar

Here’s a good video showing you how to make the traditional pesto genovese using a mortar and pestle. The video is a little long at just under ten minutes, but there’s a lot of info and tips shared, worthwhile watching.

Serving Ideas

How To Store