START A PETITION 27,000,000 members: the world's largest community for good

An Easy Twist on Basil Pesto (Recipe)

An Easy Twist on Basil Pesto (Recipe)

I’ve been searching for the perfect basil pesto recipe for years to no avail. Which is funny, because, well, there aren’t a whole lot of variations out there. Almost all recipes call for the same 5 or 6 ingredients, all blended together in a food processor. This one, though, from celebrated Italian cooking expert Marcella Hazan, is a little different. It calls for two kinds of hard Italian cheese, not one, and you mix them in, along with butter, after you take the mixture out of the food processor.

I hit the jackpot with this recipe — the stuff is a-MAZ-ing! Though digging around on the web produced somewhat inconsistent results, it is also my understanding that this is the way pesto is made in Genoa, where the stuff originated. Sans food processors, of course — I’ll explore pestos made with a mortar and pestle and a mezzaluna later this week!

If you’d like to freeze the pesto, skip the butter and cheese, and cover with a layer of oil. When you’d like to use it, stir in the butter and cheese after it’s thawed completely.

Marcella Hazan’s Basil Pesto


  • 2 Cups fresh basil leaves, tightly packed
  • 1/2 Cup Extra virgin olive oil (good quality)
  • 3 Tablespoons pine nuts
  • 2 Cloves garlic, finely chopped
  • Coarse salt
  • 1/3 Cup freshly grated parmesan
  • 2 Tablespoons freshly grate pecorino romano
  • 3 Tablespoons butter, room temperature

1. Wash basil in cold water. Pat with paper towels until it’s completely dry.
2. Add the basil, olive oil, pine nuts, chopped garlic and a pinch of salt to the food processor. Blend until the mixture is smooth, creamy, and uniform in consistency.
3. Transfer the mixture to a small bowl. Add the parmesan and roman, and stir well to combine. Add in butter and stir until well blended.

Recipe Credit: Marcella Hazan

More Recipes:
Basil & Summer Squash Soup
Refreshing Summer Squash Salad

Read more: All recipes, Appetizers & Snacks, Basics, Entrees, Food, Soups & Salads, Vegetarian, , , , , ,

have you shared this story yet?

go ahead, give it a little love

Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
6:39AM PDT on Jul 17, 2013


10:58AM PDT on Jun 30, 2013

My mother was Northern Italian. She used a mortar and pestle and ground the basil with garlic, and course salt, adding the olive oil little by little. The food processor "heats" the basil and it loses some of it's taste. She added the cheese after the pulverizing, right on the pasta. We ate the pasta cold with the dressing... like a salad.

9:33AM PDT on Jun 30, 2013

The most amazing rendition of the classic pesto is one I saw in a newspaper where it substituted spinach for the basil and walnuts for the pinenuts. It is absolutely delicious.

9:23PM PDT on Jun 25, 2013

Can't wait to try this one. Thank you.

9:35AM PDT on Jun 25, 2013

Wow, thanks for sharing this, love pesto and can't wait to try this.

5:25AM PDT on Jun 25, 2013


11:58PM PDT on Jun 24, 2013


3:16PM PDT on Jun 23, 2013


8:16PM PDT on Jun 22, 2013


7:58AM PDT on Jun 22, 2013

Thanks, looks good!

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Many rabbits turn up their noses at hay because it's dried, stubbly and not very appetizing. They w…

Billie Sue B. - your comment made my day!!!!!!!

Well they do say opposites attract!

As usual back down to the vegans/vegetarians carrying on. This article has also neglected to show t…


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.