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The New “Pesto Manifesto’s” Pesto Recipe

The New “Pesto Manifesto’s” Pesto Recipe

Pesto is a sauce made from fresh basil, garlic, grated Parmesan cheese, olive oil, and pine nuts. It is of Italian origin, and the word pesto means “pounded,” as traditionally it was made by grinding the ingredients together by hand in a mortar and pestle.

When the first “Pesto Manifesto” was published in 1987, pesto was relatively new on the culinary scene in this country. (There is, however, a recipe for Basil Pesto in the 1962 revised edition of The Joy of Cooking.) Nazzaro’s mission as an author and home food manufacturer was to make a public proclamation, hence “Manifesto,” that people owed it to themselves not only to try pesto, but also to try it on everything. In this revised and enlarged edition of the original “Pesto Manifesto,” the author has included many new and unusual ways to “pestocize your world of edibles, to paint your culinary cosmos green with savor and zest.”

Here it is, the ultimate in pesto recipes, the world expert’s final word in pesto making!

Place 2 large cloves of garlic in the bottom of a blender or food processor. Add 3 cups very firmly packed fresh basil leaves, 2 tablespoons grated Parmesan cheese, and 1 cup olive oil.

Grind for 10 seconds. Add cup pine nuts. Grind for 8 to 10 seconds longer. The sauce should contain small pieces of leaves, and thenuts should be just broken up, not pulverized. Remember that pesto was traditionally made by hand, and you don’t want modern appliances to give it a baby-food consistency.

Read more: Food, All recipes, Entrees

Adapted from The Pesto Manifesto, by Lorel Nazzaro. Copyright (c) 1988, 2002, Lorel Nazzaro. Reprinted by permission of Chelsea Green Publishing.
Adapted from The Pesto Manifesto, by Lorel Nazzaro, and published by Chelsea Green Publishing

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Pesto Manifesto

Recipes for Basil and Beyond. Available from Chelsea Green Publishing at Chelsea Green or wherever books are sold such as linking here to now


+ add your own
1:54AM PST on Jan 24, 2013

Thank you :)

1:26AM PST on Jan 22, 2013

love your recipes

6:03AM PST on Dec 20, 2012


7:35PM PDT on Jun 28, 2012

Yum, thanks.

2:31PM PDT on May 12, 2012

Thanks for the recipe Annie.

10:37AM PDT on May 10, 2012


6:45AM PST on Mar 10, 2012


1:40AM PST on Mar 10, 2012

Thank you

7:46AM PST on Mar 5, 2012


5:14PM PDT on Oct 16, 2011

Thanks for the great recipe.

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