Subscribe to Chef Jean-Pierre Newsletter

Let's Go!

 

Pesto Sauce

5 from 3 votes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

For the Ice Cube Tray, click here
For the Food Processor, click here
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

Join the Chef Jean Pierre community!

Get his Best Recipes and Product Offers Delivered Right to Your Inbox!

 

Top of Form

Sign Up Today!

Bottom of Form

By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

Thank You! You have been successfully subscribed!

Pin It on Pinterest