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Today's recipe is shared by Paul Camarata, host of The Saint Cast.

Fresh Basil Creamy Pesto Recipe


2 cups fresh basil leaves, packed (~ 60 or so leaves)

1 cup freshly grated Parmesan-Reggiano

1/2 cup extra virgin olive oil

1/3 cup pine nuts

2 medium sized garlic cloves, minced

butter, 4 tbsp

half and half – 3 cups

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor


1 Combine the basil in with the pine nuts, minced garlic, and olive oil and pulse a few times in a food processor. May need to divide the ingredients into 2 batches for even chopping in food processor.

2  Stop to scrape down the sides of the food processor with a rubber spatula. Add ½ cup grated parmesan cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

3 Melt butter in saucepan, gently heat up pesto mixture, adding in half and half slowly and whisking while heating up.  Heat gently until thickening.

Poor over 1 pound cooked spaghetti or linguine.  Toss ½ cup grated parmesan over pasta and sauce.

N.B.  If you have an abundance of Basil in the spring/summer months, you can pick the leaves and make up the pesto mixture (minus the cheese) and freeze in packets.  It keeps well.