An Italian sauce dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Basil leaves are best bought organic since leafy greens often have pesticide residues. Garlic can also be beneficial to buy organic for better quality.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 teaspoon sea salt
• to taste freshly ground black pepper

Method

1. Toast the pine nuts in a dry pan over medium heat until golden, about 3 minutes, stirring frequently. Let them cool.
2. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until finely chopped.
3. Add the grated cheese and pulse to combine.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
5. Season the pesto with sea salt and freshly ground black pepper to taste.
6. Transfer the pesto to a jar or container and cover with a thin layer of olive oil to prevent oxidation if not using immediately.

Notes

• Pesto can be stored in the refrigerator for up to a week.
• Use walnuts or cashews as a substitute for pine nuts if desired.
• Serve with pasta or as a condiment for grilled vegetables or meats.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.