See Wikipedia - Pesto article for background information on this traditional Italian sauce.


450 g
fresh basil leaves
100 ml
Zaytoun FAIRTRADE olive oil
cloves garlic
200 g
pine nuts
to taste
salt and FAIRTRADE freshly ground black pepper
100 g
grated parmesan cheese

Method - Pesto Liguria / Genoese


Peel the cloves of garlic.

Wash the basil as necessary.

Grate the parmesan cheese.


Mince the garlic in a food processor.

Add the basil leaves, and pine nuts. Mince again using the food processor.

Add a little salt and pepper.

With the mixer running drizzle in the oil.

Add the parmesan cheese and mix well. Check the seasoning and add more salt and pepper if necessary.

Adjust consistency by adding more oil if necessary.

To Serve

Serve with Pumpkin Karakas.


For a more nutty flavour, toast the pine nuts in a non stick pan until starting to brown.

For a sharper flavour, use more garlic.

Pesto Sicilia

Add tomatoes and reduce the amount of basil.

Pistou (French)

Omit the Pine Kernels.