Tuesday, September 18, 2012


Fresh Pesto is a really versatile sauce that goes well with any grilled meat, pasta, seafood, salad, or sandwiches. This recipe has a hint of spiciness from the green chilies. Love it!



2 Bags (About 210g) of Fresh Basil, rinsed and dry
2 Cloves Garlic, chopped
¼ Cup Toasted Pine Nuts
2 Serrano Chilies, seeded and chopped
Zest of 1 Lemon
¾ Cup Extra-Virgin Olive Oil
Juice of ½ a Lemon
Sea Salt
Freshly Ground Black Pepper
3 to 4 Tbsp Grated Parmesan


Combine basil, garlic, pine nuts, chili, and lemon zest in a food processor. Pulse and chop until all the ingredients are roughly blended. Slowly add in the olive oil and continue to pulse and chop. Transfer to a large bowl and add the lemon juice, stir, and add the Parmesan. Check for seasoning.


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  1. How long will this last in the fridge?

  2. Angie...like the refreshing color of your pesto. I must try making my own pesto too. Instead of pine nuts, can I use walnuts?

    1. Yes, you can replace with walnuts. They will taste just as good.

  3. heyyy.....u know i tried a pizza with pesto sauce and veggies at a restaurant the other day...was so damn delicious....have to try this recipe...maybe i could remake the pizza :-) the picture is gorgeous green

    Ps: pls remove the word verification. Its my 6th attempt :-(

    1. Great idea! Okay, word verification removed!

  4. Angi la tua paggina e bellissima io faccio delle conserve ma non so cosa ho fatto di sbagliato ma la conserva del pesto non va bene potresti darmi la ricetta per la conserva del pesto ? grazie sei fantastica a presto buona giornata !!!no Inglese sorry