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I can’t believe I had waited so many years to make Pesto!  Was it easier to buy it?  Yes!  Did I think it was more complicated to make than it really is?  Yes!  Can I make a list of reasons why I never made pesto? Yes!   It wasn’t that I didn’t like pesto, maybe because it was because I did not love it.  I never even looked for a pesto recipe and did not know what it entailed.

Then a recipe found me from Chile Olive Oil and I read the recipe!  It was then that I kicked myself because making fresh pesto was much easier than I ever imagined.  For some reason, I thought making pesto was far more complicated than it was but in this recipe from Chile Olive Oil, it was literally putting ingredients into a food processor and presto you have pesto!  To my surprise, you did not even have to toast the pine nuts which would have been an extra step! Making pesto could not be simpler!

What was magical about this recipe was the flawless flavor, the incredible balance of flavors that melted together in perfect harmony.  I ate it by the spoonful, on veggies and finished having it on pasta!  Yes, I found out all the ways to enjoy pesto!  My biggest regret was I did not double the recipe!  Now this recipe will be a staple in my house!  I used the mild Chile Olive Oil and next will try it with their bold olive oil and will let you know how it tastes.  Enjoy this recipe!

  • 3 cups packed fresh large Basil leaves
  • 1 clove garlic (or more, if you like it garlicky!)
  • 1/4 cup mild or delicate Chilean Extra Virgin Olive Oil (Arbequina is a good choice)
  • 1/3 cup Pine nuts
  • 1/2 cup Parmesan Reggiano cheese,
  • Grated Sea salt to taste
  • Freshly ground pepper to taste


  • Remove basil leaves from stems and wash thoroughly.
  • Put basil, garlic, Chilean extra virgin olive oil, pine nuts and Parmesan cheese in food processor and blend until smooth. Stir in salt and pepper to taste.
  • Pour over pasta or use as a dip for fresh bread.
  • Chef’s Note: You can have fun experimenting with your pesto by trying different varietals of extra virgin olive oil. We’ve suggested mild, but perhaps you’d like to try the kick of a bold extra virgin and see how you like your pesto – bold or mild?


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