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Pesto Sauce

5 from 3 votes


  • 8 peeled garlic cloves
  • 3/4 cup Nuts: You can use Roasted Pine Nuts, Blanched Almonds or Macadamia Nuts. It's YOUR pesto, use whatever nuts you want!
  • 2 cups tightly-packed Fresh Sweet Basil Leaves
  • 3/4 cup freshly-grated Reggiano Romano Cheese
  • 1/2 teaspoon freshly-ground Black Pepper
  • 1/2 teaspoon Salt
  • 1 1/2 cup Extra Virgin Olive Oil
  • Juice of One Lemon


  • Makes approximately 2 cups
  • In a food processor or blender (if you do not have a food processor), add about 1/2 cup of olive oil and process the garlic first until nicely pureed.
  • Add all remaining ingredients and blend.   Make sure it is NOT too liquid.  The pesto looks like a coarse paste but still fairly loose like the Chef did on YouTube.
  • You can freeze it for up to 17 years or refrigerate it for about one week.


For the Ice Cube Tray, click here
For the Food Processor, click here
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Chef Jean-Pierre

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