The Blender Bible

Published by Robert Rose

This image courtesy of Shutterstock

Makes about 1 cup (250 mL)

NotesTo toast nuts, fry in a small skillet over medium heat, tossing often, until lightly colored, about 4 minutes.

Pesto can be frozen after Step 1 for up to 6 months in an airtight container.



Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian


Five Ingredients or LessYes

Taste and Texturegarlicky, herby, savory

Type of Dishpasta sauce, sauces


  • 2 cloves garlic, smashed
  • 2 cups (500 mL) loosely packed torn fresh basil leaves
  • ½ cup (125 mL) extra-virgin olive oil 
  • 2 tbsp (25 mL) lightly toasted pine nuts 
  • 1 tsp (5 mL) salt 
  • 2/3 cup (150 mL) freshly grated Parmesan cheese (or 1/3 cup/75 mL each Parmesan and pecorino cheese) 


  1. In blender, on high speed, purée garlic, basil, oil, pine nuts and salt, scraping down sides as necessary. Pulse in cheese.

  2. Make ahead: Cover and refrigerate for up to 3 days.

  3. Toss with fresh-cooked pasta (add 2 tbsp/25 mL softened butter and 1 to 2 tbsp/15 to 25 mL hot pasta water) or use as a versatile flavoring base. Makes enough for 1½ lbs (750 g) pasta, or 6 servings.


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