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19 August, 2017

Basic Pesto and Variations

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  • 3 cups of fresh herbs (See Variations below.)
  • 2 cloves of garlic.
  • 1/4 cup of complimentary nuts (See Variations below)
  • 1/4 cup grated Parmesan cheese.
  • 1 cup of extra virgin olive oil.


Remove leaves from the herb bunch to make 3 cups of loosely packed leaves. Place leaves in a food processor or blender together with the garlic, nuts and Parmesan.

Add a couple of spoonfuls of Olive oil and using the pulse action of the processor mix the ingredients until they are finely chopped –not liquidized.

If you feel the mixture has become too dry add another tsp of oil. Add the remaining extra virgin Olive oil with the processor running and process until a paste is formed.

Refrigerate your finished basic pesto in an airtight container until ready for use.


The most suitable nut to go with each ingredient is in brackets beside the ingredient:

  • Basil (Pine nuts)
  • Coriander (Unsalted roasted peanuts)
  • Mint (Cashew nuts)
  • Rocket (Pine nuts)

A nut free pesto is known as a concasse.

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