' Judd's Hill - Basil Pesto Sauce

Basil Pesto Sauce

Thank you Mark for sharing your Basil Pesto Sauce Recipe!



Makes approximately 1 1/2 cups

1 cup packed basil leaves
1/2 cup toasted walnuts
1 garlic clove
1/2 cup Parmesan cheese
1/3 cup olive oil
Salt to taste
Pepper to taste

Mix all in a blender or food processor until an even consistency is reached


  • You can add more garlic if you would like.  You may want to mix it, have a taste and then decide.
  • This pesto freezes wonderfully.  Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future.  The ice clube technique is nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley
  • Serve over top pastas, grilled vegetables, and fish.  Or turn a piece of French or pita bread into a pesto pizza.  The options are endless but all are delicious.
  • Leave out the Paremesan cheese for a vegan pesto sauce.


A great pairing with Stainless Steel Chardonnay or Charbono