4 Pesto Recipes

This is a Video About Making Fresh Pesto:

Pay attention to the tip at the end about freezing pesto for future recipe use.

THE BEST EVER PESTO…………………………………….

This pesto recipe has a few more ingredients that the traditionaol pesto recipe.  however the ingredients make a real difference in the ultimate taste.


  • ¼ cup walnuts
  • 2 tablespoons pine nuts
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon softened butter
  • 3/4 cup firmly packed basil leaves
  • 1/4 cup loosely packed parsley leaves
  • ½ cup extra virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup freshly grated  Romano cheese

DIRECTIONS: Place walnuts, pine nuts, salt, pepper, garlic, butter and basil into a blender or food processor.  Turn the blender on, and add the olive oil in a slow, steady stream.  Continue processing until a soft paste has formed.  Fold in Parmesan and Romano cheeses.  If you can’t use immediately store in the refrigerator covered by ¼ inch of olive oil to prevent the surface from turning brown.     From the “Medford House Ultimate Pesto Cookbook”
[flashvideo file=http://www.herbinfosite.com/wp-content/videos/best_pesto_sauce_ever-web.flv /]



Pesto does not have to be just basil based.  The addition of sun-dried tomatoes gives this recipe a wonderful taste difference.  If you like sun-dried tomatoes you will love this version.


  • 4 oz. sun-dried tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped garlic
  • ¼ cup chopped pine nuts
  • 3 tablespoons chopped onion
  • ¼ cup balsamic vinegar
  • 1-tablespoon tomato paste
  • 1/3 cup crushed tomatoes
  • ¼ cup red wine
  • ½ cup olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

DIRECTIONS: Place sun-dried tomatoes in a bowl and cover with water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.  Add vinegar, tomato paste, crushed tomatoes and red wine, and process.  Stir in olive oil in a steady stream and the Parmesan cheese.  Season with salt and pepper to taste.    From the Medford House “Ultimate Pesto Cookbook”


This is the original Genoa versions of pesto.  Try it you will love it.


  • 2 cups fresh basil leaves
  • ¼ cup chopped walnuts
  • ¼ cup olive oil
  • 2 teaspoons lemon juice
  • 2 garlic cloves
  • 1-teaspoon salt
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons freshly grated Romano cheese

DIRECTIONS: ITALIAN VARIATION: If you choose the Italian variety follow these directions using the Italian ingredients.  Using a food processor combine the first 6 ingredients for approximately 2 minutes until smooth.  Stop twice during this time to scrape the sides of your container to insure proper mixing.  When finished stir in the cheeses by hand.    From the Medford House “6 Herbs Every Kitchen Should Have” Cookbook



  • 2 cups fresh cilantro leaves
  • 1-cup fresh parsley leaves
  • 3 tablespoons lime juice
  • 1-cup  cashews
  • ½ cup olive oil
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1-teaspoon cayenne pepper
  • 1/4 cup grated Asiago cheese
  • 1/4 cup grated Parmesan cheese

DIRECTIONS: Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into a bowl of a food processor.  Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.  Pour into one-cup freezer containers.  Use one of the containers within a few days; freeze the others for later.   From the Medford House “Ultimate Pesto Cookbook”

WANT MORE PESTO RECIPES? The Medford House “Ultimate Pesto Cookbook” contains 62 delicious recipes utilizing pesto as a flavoring ingredient.  If you want more information Click Here