7 tricks to make your perfect pesto:

quotejenn“ The pesto is so good I want to drink it! Literally made the most talked about caprese salad ever thanks to this pesto! ❤ ”  – Jenn, San Fran CA



This recipe is Simple cooking. It uses minimum effort to achieve maximum flavor. The steps are easy to follow and give practical tips to achieve better pesto. The end result is a pesto of mastery level, authentic taste, and worthy of all pesto lovers.


Short Introduction: ⠀⠀Many people think of Pesto as a raw green sauce with very specific ingredients, namely basil, garlic, pine nuts, parmesan cheese, and olive oil. The word Pesto is actually the past participle of the Italian word Pestare, which means to pound or crush. The term can apply to any sauce which has crushed herbs in an oil base. Such sauces are traditionally made by hand with a mortar and pestle. In fact, the words pestle and pesto both come from the same Latin word meaning “to crush.” The sauce much of the world thinks of as Pesto, is more accurately called Pesto alla Genovese or Pesto of Genoa, Italy. Originating in Italy, pesto has been made for centuries using fresh basil leaves. But many regions of Italy have a pesto they call their own, using ingredients commonly found in their region.


Tip 1. Perfect Pesto is a balance.

Traditional Basil Pesto alla Genovese doesn’t require many ingredients, just using the correct ingredients and proportions. When in doubt, follow the authentic Italian recipe.

Pesto Ingredients:

  • 3 tablespoons pine nuts
  • 3 tablespoons parmesan cheese
  • 2 cups fresh basil leaves, preferably small leaves
  • 2 cloves garlic, peeled
  • 1 heavy pinch sea salt
  • 6 ounces Ligurian extra virgin olive oil

Overall, it is important to add a good bit of salt. The salt essentially cooks the garlic by drawing the moisture out of it. With garlic, less is more. Add 1 clove, or 2 small cloves max. One mastery level tip is knowing that the edges of a garlic clove will be sweeter than the bitter center. You may choose to add just the edges of 2 garlic cloves and leave the centers behind. If you are going for efficiency, just add the 1-2 cloves whole. Next, add a palm full of untoasted pine nuts. The untoasted nut flavor is superior and preferred, you would never toast them in Italian pesto. You may grind in fresh cracked black pepper to your liking, but note that traditional pesto does not contain any pepper. I also break from tradition here, since a food processor gets the job done very well in less time (no mortar and pestle).


Tip 2. Delicious pesto is made with delicious ingredients.

Next, add some extra virgin olive oil. Add enough liquid for the food processor to process its contents. You’ll be able to alter the consistency later when you finish the pesto. I prefer extra virgin olive oil in pesto. The quality extra virgin is produced with stricter guidelines. In pesto, olive oil is the main ingredient, and your taste buds will be rewarded with a first cold pressed extra virgin olive oil. The seal gives the oil its freshness and unaltered legendary health benefits. The best olives for pesto are from 100% Ligurian Italian estates; this is the location where pesto originated from. If you can, try to use a lower acidic extra virgin olive oil. Traditional extra virgin olive oil is required to have 0.8% acidity which is one of it’s indicators of quality. If you cannot find an oil to use, try using Lucini Italia Extra Virgin Olive Oil. Lucini’s olives are hand picked when ripe and processed on the same day without heat. It’s extra virgin olive oil brings a pepper finish and acidity level of 0.2-0.4% (that’s good). Having tried many extra virgin olive oils this is the one I continually go back to for pesto. It’s peppery finish avoids the need of adding any unnecessary black pepper to your pesto.  It has a thicker texture that achieves a wonderful consistency with the pesto. When purchasing olive oil: remember to check the harvested date if available to avoid old bottles that may go rancid. Store your bottle in a cool dark place to enjoy the health benefits of monounsaturated fats and polyphenols of the Mediterranean diet.

Next, add Parmesan cheese (traditionally a ratio of  Parmigiano-Reggiano or Grana Padano and Pecorino Romano). Parmigiano-Reggiano is a hard cow’s milk cheese from the Emilia-Romagna region in Italy. Pecorino Romano is similar expect often made of sheep’s milk and looks lighter in color. Add the same amount of cheese as pine nuts, or more if you like extra protein content and flavor. Everyone loves the cheese in it.. if you add a little bit more, it is okay. The cheese truly bumps the flavor of the pesto and helps it stick to  pasta better. The food processor will do the grating for you. Better to buy the best hard-aged-parmesan wedge you can afford–you will use less of it and obtain more flavor. Purchasing cheese in this way, you will also know exactly what you are getting. Please avoid the pre-grated cheese that has been sitting in the store with altered moisture content.


Tip 3. Bright green pesto is made by blending everything but the basil.

Blend until absolutely destroyed. But the secret is not to blend for a long time. Blend and stop, blend and stop. Otherwise the heat of the blender will make the pesto turn dark; the taste will be stronger and less delicate. Add some more olive oil and reblend if needed, but try to keep on-the-side of adding less oil when blending. We do not want to alter the flavor of the extra virgin olive oil with consistent blending; and, we will be adding fresh extra virgin olive oil at the end.  Notice we haven’t added any basil yet though. Additional note: Should you want your pesto more traditional, it is not necessary to thoroughly blend. You may leave little chunks of ingredients resembling the half crushed contents with a mortar and pestle. Some Italians prefer a small crunch or bite in their pesto. 



Tip 4. Yummy pesto is dependent on salt content to cook the raw garlic.

You get this. Garlicy, oily, nutty, and cheesey. Taste if you wish, but it will be pungent. Your half-done pesto needs to sit for 15 minutes. The salt you added and the salt in the cheese will make the garlic less raw tasting. Again, the salt essentially cooks the garlic by drawing the moisture out of it. Pick your basil leaves in the meantime.


Tip 5. Fresh pesto uses clean, unwashed basil leaves.

Washing basil leaves often removes a lot flavor and essential oils. You won’t see an Italian grandmother washing her basil leaves, in fact, they rarely chop them to keep all the juices inside. Pick clean leaves from a healthy plant. Choose the best leaves for your pesto. Dust off dirty leaves with a clean towel. Do not add leaves with obvious dirt; this avoids adding possible soil-dwelling bacteria. Enjoy the true-clean basil taste of your pesto using this method.

On-the-other-hand, when cooking for a crowd, I always recommend washing your basil leaves. This is necessary, and you would not want to do more harm than good. Here is the best way to wash the plant and preserve its flavor.  First, cut the stems of the leaves you wish to use. Second, wash under cold water. Third, hold the stems and shake off excess water. Optional to place the basil inside of a clean towel and shake the towel to remove most of the water. Fourth, place in the sun to dry completely. It’s important to let the leaves dry completely because extra water in your pesto can cause early spoilage, as well as oxidation, the process of turning brown quicker. Think about treating your basil very delicately, and let them recover in the sunlight.


Tip 6. Authentic pesto comes from small basil leaves. The smaller the leaves; the sweeter the taste.

The size of the leaf is important. The first picture shows basil leaves that are big, meaning, they are better for tomato sauce or cooked with heat. The second picture shows basil leaves that are smaller. Smaller leaves make great pesto, they are sweeter in taste. There are two different types of basil: Thai basil and Italian sweet basil. The flavors are completely different. Avoid using Thai basil, the flavor is stronger and tastes more like mint than actual basil. The first picture shows Thai basil, it has a pointier leaf and purple stems. The second picture shows Italian sweet basil, use this type of basil for pesto. Italian basil plants are sun loving annuals with highly aromatic leaves. The flavor will be sweeter, delicate, and more traditional. Again, pick the best leaves for your pesto, which are often from the tops of the plant. Avoid leaves that are wilted, drooping, or spotted, as they may be infected with a fungus. You can see an example of wilted leaves at the bottoms of both plant pictures; these leaves are often discolored and should not be added to pesto. Leave all obvious stems behind, they give a bitter taste. 

When you have finished picking your leaves, pack the leaves into the food processor. Just keep pushing them down and pack them in. The next step is to PULSE. PULSE only. Open the food processor, scrape down sides with a rubber spatula and then PULSE again. You don’t want to kill the basil. Do not over blend. Little squares/chunks are okay. This is how the texture will look. Your taste buds will be rewarded by not going too smooth.



Remove your food processor’s blades or transfer to a container for the next step. Here you want to add fresh unblended extra virgin olive oil to loosen. Stir the oil in with a spoon. It is important to use extra virgin olive oil here, the thickness and consistency will be much better. There’s an Italian mindset to adding oil to the pesto: add as much oil as it will take. This means stirring in oil until the oil just begins to sit on top of the pesto and no longer incorporates into the base underneath. To show the consistency you should try to achieve, I’ve made a video.  It should be a little bit runny. If you did not want to add this amount of olive oil and wanted more of a paste-like consistency, just add olive oil to the consistency you like. Video below.


Tip 7.  Outstanding pesto is finished correctly by removing air, and adding oil.

Transfer your finished pesto to a jar or container for storage. Long and thin jars work best because they have the least amount of air exposure at the top. As you are filling the jar, tap out any trapped air. There are micro air bubbles trapped in between the pesto; place a towel under the jar and tap the base firmly on the contertop to remove the air.  This will prevent separation and oxidation. Additionally, to prevent your pesto from turning brown, you will want to add a layer of olive oil on top. The oil allows a protective layer to prevent air and moisture interaction. In Italy, Italians will add 1cm or more of oil on top to keep their pesto bright green and preserved. After this, it’s finished and ready for storage into the refrigerator or into the freezer for another day. Keep in the fridge, but eat at room temperature. Your pesto will taste better 1 hour after making, as the flavors meld. Your homemade pesto will last for 7 days.

The traditional pasta shape pairing is Trofie pasta. This particular pasta originates from Liguria, Italy. They make the twisted shape by rolling the dough around a metal rod and it compliments the pesto beautifully. When making pesto pasta: You never want to heat the pesto because it will turn dark. Instead, boil your pasta and add the pesto at the end. In Genoa, Liguria, Italy the traditional method would be to add the hot pasta into the large mortar and pestle base the pesto was made in, stir together with a little pasta water, and serve. Adjust this method by adding your pesto at the end, keeping the bright green color.

Pesto pairs well with a chilled Italian Pinot Grigio wine.

Smile when you eat your delicious authentic pesto.

Cheers! 🍷

My recommendation would be to add it to a dish of homemade pasta..⠀⠀

View Pasta Tips & Recipe HERE

Have something you want to add? Love this recipe? Leave me a comment down below.

105 thoughts on “Pesto

  1. Wow! I had been trying to try such a recipe as this before now but had no clue this was the right order. Your explained steps are superb, easy to follow and straight forward.
    Keep it up! – Tonny

    Liked by 1 person

  2. This is the best pesto guide I have read in years. I really enjoyed the simplicity and the manner in which they are explained. The 7 tips are all great. Kudos to you and expect more from you. Awesome!

    Liked by 1 person

  3. Italian pesto happens to be my favorite pasta dish, always. With the ways it was expatiated and explained, it triggered my thoughts back to Italy. Though my wife does not know how to prepare it.. We are going to try to make it with your self explained tips. Fantastic experience I had reading it together with my wife.

    Liked by 1 person

  4. I never did half of these things and I kept wondering why my pesto has a weird consistency. Will try your tips, keeping my fingers crossed I don’t mess it up again.

    Liked by 1 person

  5. This is so cool, Matt, basil is my all-time favorite in dishes, I have always wished to make my own authentic pesto. Your super easy instructional tips definitely help to clear up my mind! Love, love the video as well, all the steps are explained in simple manner. Just one question, what can I replace the pine nuts with if I am running out of that?

    Liked by 1 person

  6. I had been to a restaurant and wondered how they made such pesto in the perfect accuracy and taste. Now, I am so excited to try making mine after reading your post. You managed to explain the logic and even how to store the bright green pesto so that it can keep longer in a week. Great post, keep it up!

    Liked by 1 person

  7. Your pesto looks yummy and creamy! Thank you for providing such tips online, I want to make it next week for a house party, but I have a question, you mentioned that olive oil is the main ingredient in making delicious pesto, how do I know which extra virgin olive oil is lower acidic if I can’t get from Ligurian estates? Any alternatives?

    Liked by 1 person

    1. Hi Joni. Look for these three things:

      1. Extra virgin olive oil in a dark glass bottle/tin (avoids light exposure that makes it turn rancid faster).
      2. A harvest or best-by date on the label (I usually grab the bottle in the very back to see if it’s a better date).
      3. “Product of Italy” or “100% Italian olives” (that signifies that the oil was completely packed and shipped in Italy, and it is not a mixture from other countries).

      Lucini Italia Organic Extra Virgin Olive Oil is a brand I trust. It’s more $$, but worth it. One bottle will last 6 months. Remember to never cook with it, it’s used to finish dishes only. I hope this helps! ❤

      Lucini Italia Italian Premium Select Extra Virgin Olive Oil Lucini Italia Premium Select Extra Virgin Olive Oil, 17 oz Bottle [Click HERE to view]

      Liked by 1 person

  8. I had no clue that I had to use small basil leaves, I bought whatever I could find in the supermarket. I see you have the whole plant. Is it hard to take care of it? I was thinking of buying one myself so I always have some fresh basil on hand.

    Liked by 1 person

  9. Man, this looks amazing! I moved from Rome to NY this past spring and I have to say, I miss our food so badly. Mom used to cook pasta 2 or 3 times a week and we’re a big family so she had to make a LOT!

    Liked by 1 person

  10. I thought you were supposed to blend everything, I always throw the basil leaves along with the other ingredients and just like you said, I never got the right shade of green…


    1. Hey Jack, use a light olive oil. Some Italians actually prefer a lighter version to really let the clean basil and delicate flavors shine though. But you can pick up a light olive bottle for much less. Make sure it has a good date. Hope that helps!

      Extra virgin” is preferred for the luxurious taste. Here is the one I recommend: Lucini Italia Premium Select Extra Virgin Olive Oil. This is premium extra virgin olive oil. The quality extra virgin is produced with stricter guidelines and the taste shows. Lucini’s olives are hand picked when ripe and processed on same day without heat. I would never recommend cooking in high heat with this extra-virgin oil; but, I often use this oil to finish my pasta dishes at the end. Try picking this one up and use a little bit along the way, you will love it! I would even recommend it for the nutrition advantage of polyphenols (healthy protective antioxidants) since you are studying in college.

      Lucini Italia Italian Premium Select Extra Virgin Olive Oil Lucini Italia Premium Select Extra Virgin Olive Oil, 17 oz Bottle [Click HERE to view]


  11. I didn’t quite understand how you’re supposed to remove air. You just tap the bowl until the air lifts up? Sorry if this sounds dumb but I never did it before.

    Liked by 1 person

  12. This might sound weird but I sometimes skip the cheese – I love everything cheese but my stomach just doesn’t tolerate it. I know it might not taste as good but it’s the only way I can pesto more often.


  13. It looks so yummy, I have to try it! By the way, I also tried your gnocchi recipe, just the sauce though, and everyone was hooked. Next time I’ll also make the gnocchi myself, it must taste so much better than the store-bought ones!


    1. This simple sauce is the BEST. How could you go wrong with more cherry tomatoes and basil?? 🙂 Thank you for the comment!

      Here’ the 10 minute tomato sauce everyone. Use your largest frying pan for more surface area.

      🍅 Traditional Tomato sauce
      (10 mins)


      ○ 3 tbsp olive oil
      ○ half a small red onion, minced finely so it cooks faster

      Fry on high heat for 2 min.

      ○ 3 garlic cloves, sliced
      ○ ½ tsp hot red pepper flakes

      Fry on high heat for 1 min. These ingredients are more sensitive to burning, so they are added after.

      ○ Add 1 28oz canned peeled cherry tomatoes; ; My go-to: Cento Cherry Tomatoes
      ○ Add 1 medium/small extra-ripe vine-ripened-tomato, minced small
      ○ 1 teaspoon kosher salt
      ○ ½ cup fresh basil leaves

      It’s important to add the tomatoes while the pan is still on high heat, this will fry a small portion of the tomatoes and flavor the oil. Once the tomatoes are in, lower temperate to medium. A good tip is to add the tomatoes if anything is burning, this will reduce the temperature of the pan from oil frying at 300+ degrees to tomatoes boiling at 212 degrees.

      Next, crush half of the cherry tomatoes with the back of a spoon. Cook the sauce for 7 minutes. The combination of a fresh tomato with the canned tomatoes will remove any tin taste. Sometimes I even partially blend the canned tomatoes and fresh tomatoes together to avoid chopping, then add directly to the pan.

      Cento tomatoes are vine ripened tomatoes, they advertise their tomatoes are picked ripe/fresh and packed immediately to preserve their authentic Italian taste. I think they have an incredible flavor on their own. Start cooking with cherry tomatoes in your sauce, they’re sweet and fresh-tasting without a “canned tomato” aftertaste. Cento Peeled Cherry Tomatoes, 28 Ounce (link)

      I prefer this sauce “flash fried.” The temperature needs to be hot enough where excess water will evaporate to reduce the tomato sauce. Simmering the tomatoes for 20 mins will ruin the freshness of a tomato, as well as cook nutrients out of the fresh tomato. I prefer a fresh tomato taste, not a stewed tomato.

      I finish all my sauces with uncooked extra virgin olive oil, never butter.

      ○ Add 3-4 tbsp extra virgin olive oil to finish.

      Hope you enjoy!

      Lucini Italia Italian Premium Select Extra Virgin Olive Oil Cento Peeled Cherry Tomatoes, 28 Ounce [Click HERE to view]

      Liked by 4 people

  14. I’ve discovered you on Insta and now I’m bugging my hubby to start learning how to cook, even if it’s just one dish. All he can cook is an omelet – I have to admit it’s the best omelet I’ve ever had – so I want him to start experimenting.


    1. This is my first time on this website and I gained a lot with this tips. But if I may ask, can I know more about Olive oil pesto sauce? My husband must eat it today.Thanks


    1. 🌱 Pesto Pasta Recipe:


      1. Make pesto (3 tbsp pine nuts, 3 tbsp parmesan cheese, 2 cloves garlic, heavy pinch of salt, 2 cups fresh basil, 12 tbsp or 6 oz of extra virgin olive oil, and blend)
      2. Add 2 tbsp olive oil into a large pan. Add a single dollop of pesto in the center of the olive oil.
      3. Optional: add ½ cup cannellini beans from a can after the liquid has drained, do not rinse beans with water as it removes flavor.
      4. Quickly sauté to warm pesto and beans.
      5. Add 1lb cooked rigatoni macaroni into your large pan with a little pasta water.
      6. Add as much fresh pesto as you would like.
      7. Add ½ cup grated parmesan cheese and hand torn basil leaves on top.
      8. Drizzle of extra virgin olive oil and serve!

      You can find this summer pesto recipe on the Pasta Guide page.

      Hope this helps!

      Liked by 2 people

    1. Callie,

      I use a Ninja food processor/blender to make pesto with a blender. Any food processor will work to incorporate the ingredients. Stay away from traditional drink blenders with blades at the bottom, these will not work well for pesto.

      Here is the one I have, the smaller blending containers are perfect for small batches of pesto. The larger one is good for smoothies.

      Ninja Master Prep Professional (QB1004)


    1. Yum Sydney!!

      Here’s what I would try. I don’t have a picture of me cooking any salmon, but I have a picture of some tuna I seared. This would be my version of a pesto pasta with salmon or tuna.

      🐠🌱🍋 Salmon Pesto Pasta Recipe:


      1. Make the speedy pesto using the tips above. (3 tbsp untoasted pine nuts, 3 tbsp of one cheese either Parmigiano-Reggiano or Pecorino Romano cheese, 2 cloves garlic, heavy pinch of salt, 2 cups fresh basil, 12 tbsp or 6 oz of extra virgin olive oil, and blend accordingly)
      2. Add 2 tbsp olive oil into a large pan. Salt your fresh salmon or tuna fillet. And sear your fresh salmon fillet.

      Here’s a picture of my salted tuna fillet. Feel free to use Salmon. Dry the fish completely with paper towel then salt it.
      First, Salt your fish. (How to cook and sear fresh Tuna)

      You want to add your salmon to a really hot pan, this will sear it brown and create a texture on the outside without overcooking it. Be careful with hot pans and oils. Picture below.

      Searing Fresh Tuna in just Olive oil. Remember not to overcook your fish!

      When your fish is cooked properly to your liked doneness, just add it to your cooked Linguine pasta. I would recommend leaving it in larger pieces so everyone can taste it’s deliciousness.

      Add as much fresh pesto as you would like. It will taste delicious together.

      Please do not add grated parmesan cheese on top, as the fish and extra cheese do not mix well together. You may consider adding hand torn basil leaves and a squeeze of fresh lemon juice on top. 🍋🍋 A little drizzle of extra virgin olive oil and now you’re getting fancy.

      For more pasta recipes, check out my Pasta Guide page.

      Really hope you enjoy this salmon pesto pasta dish!

      Liked by 3 people

  15. Hi. I have a question about if I can store this in a container in the fridge. How long will it last fresh? I like fresh basil pesto sauce and don’t want to do something to ruin that.

    Liked by 1 person

    1. You have to cover it all the way with olive oil: otherwise, it becomes dark and with a strong taste. Keep it in the fridge and eat it in few days 😉


  16. Answers to your questions. There is a repeating theme here. Haha.

    How long does pesto stay good in the refrigerator? 1 week/7 days if homemade basil pesto
    How long does pesto stay good in the fridge? 1 week/7 days if homemade basil pesto
    How long does green pesto last in the fridge? 1 week/7 days if homemade basil pesto
    How long does pesto last? 1 week/7 days if homemade basil pesto
    How long will pesto stay fresh? 1 week/7 days if homemade fresh basil pesto
    How long does pesto last in the freezer? 4-6 months if fresh homemade pesto is frozen immediately. I recommended letting the jar defrost in the refrigerator over the next 24 hours before using.
    How long does pesto keep at room temperature? Put your pesto back in the fridge after using it. Remove only what you need.
    How long will pesto stay green? After you remove a little portion of your fresh pesto, the edges may turn brown as they oxidize. You can combat this by making sure there is always a layer of olive oil on top of the exposed pesto.
    How long does pesto last after you open it? About 2 weeks if using store bought pesto such as: Barilla Basil Pesto Sauce. Be sanitary and use clean spoons.
    What is the shelf life of a pesto jar/shelf life of pesto? Check the expiration or best before date!
    How long does pesto sauce keep? Basically, 1 week/7 days if fresh homemade pesto, and 2 weeks if using opened store bought pesto that has properly kept in the refrigerator.

    Liked by 3 people

    1. Hi Matthew J. Agnone,

      Thanks for your content rich tips. Please, I have a question too. where can I get quality pesto sauce? and What is the best preservative method for the recipe? Awaiting your response in a timely manner please. Thanks


  17. I’m Italian and I am from Genova. These are the pesto sauce ingredients for making the REAL “pesto alla genovese”: basil, garlic pine nuts, italian extra-virgin olive oil, salt, real Italian Parmesan cheese, and Italian Pecorino cheese.

    Liked by 1 person

    1. Don, I’m sure you make a killer trаdіtіоnаl pesto sаuсе yourself coming from Genoa. Thank your for the comment. ❤ I find pesto саn bе the реrfесt раrtnеr fоr раѕtа as іt іѕ flavorful, frаgrаnt, аnd оffеrѕ something dіffеrеnt from thе uѕuаl rеd tоmаtо sauce.


  18. I just made pesto today using your recipe, put it in pasta, it’s very delicious, thank you so much. I can’t find any pine nuts at nearby supermarkets, so I just used almond instead, it turned out a little bit thicker, next time I’ll try different kinds of nuts. Anyway, thank you again. It’s great!

    My homemade pesto Yay! (Pat's)

    Liked by 4 people

  19. Pine nuts are the most expensive nuts, more than macadamias. They are like $9/lb but well worth it because basil and pine nut pesto is my favourite. I find them at an Italian store or Whole Foods.

    Liked by 1 person

  20. Pine nuts are expensive…can you substitute a different kind of nut and if so, what? I’m attempting to grow basil on my balcony this summer so I can make my own pesto!


    1. I’m from Genova. Pine nuts are the best. They don’t have to be toasted, and you have to choose the most tiny basil leaves.


  21. Hi. The pesto I made comes beautifully green. But when I mix it with pasta, becomes really dark, almost dark brown. Could you give me some advice to avoid this “darkening” and keep it bright green after mixing it with pasta? Is there any secret for it? Thank you.


  22. I’m Italian from Genoa where pesto comes from, and this recipe saves the flavor of the basil. This is the way it should be!


  23. Nice! I have a lot of basil growing and I couldn’t think of a use for it all. Now I’m making pesto and stashing it for a cold day.


  24. Making pesto from fresh basil was very fun and easy. That was my first time and I did great! Thank you so much!!!! I loved it! You are the best!


  25. What type of basil is best for making pesto? I bought basil when I visited my grandma. I made my grandma pesto pasta and she didn’t like it. 😦


  26. THANKs so much – my friend and I are going to make pesto for the first time; we appreciate you taking the time for your clear explanations.


  27. I suppose “perfect” is a matter of choice. Great sauces cling to pasta; pesto isnt an etouffe or a chimichurri variant.


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