Pesto by the food processor method from Essentials of Classic Italian Cooking (page 176) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • billie109210 on February 18, 2026

    Marcella’s pesto is one of my absolute favorites things to make, whether it’s with the mortar or with a food processor. The mortar method obviously takes longer, but if you have the time it really is worth it. The creamiest is what stands out. I love topping it with grilled chicken in the summer.

  • KarinaFrancis on March 12, 2024

    I didn’t think I needed a recipe for pesto, but it turns out that I did. Perfect in its simplicity, and the butter makes it extra delicious

  • FJT on October 18, 2023

    Really liked the addition of butter. Just a bit different from the pesto I normally make.

  • pattyatbryce on July 28, 2023

    I make this a few times a summer and even freeze some for a winter treat. Personally, I like a few extra pine nuts, but basically make as written otherwise. Serve with pasta, a side salad, and pan roasted salmon for an easy and delicious dinner.

  • mharriman on April 18, 2020

    I agree that the softened butter added at the end takes this pesto to the next level. I didn’t have pine nuts on hand so used chopped walnuts with great results. This went well with freshly made cheese ravioli I picked up from a local restaurant’s new (for pandemic) grocery market.

  • Lepa on July 15, 2019

    This is a delicious pesto.

  • Rachaelsb on July 11, 2019

    I have been a devotee to Ina's pesto...but this has opened my eyes-and my taste buds!! A recent trip to Italy had me craving the pure simplicity of basil pesto-this is it!!

  • dclong on August 02, 2015

    This is my go to pesto recipe. I think the butter puts it over the top. The book binding is coming apart at this page.

  • westminstr on July 21, 2014

    I was dubious about the addition of butter, but in the end the pesto was good.

  • milgwimper on July 02, 2014

    This was an excellent pesto.

  • minerva on July 10, 2013

    Perfect pesto recipe. I love it with pasta and just-tender green beans.

  • sturlington on March 25, 2013

    I have made many times. Very reliable recipe. p176

  • fprincess on September 12, 2012

    Solid pesto recipe. The pesto seems to keep very well in the fridge (the leftovers were still good after close to 2 weeks). I have no idea why I don't make this more often. It is so good and takes very little time to prepare. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1890649#entry1890649

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Reviews about this recipe

  • Kate Cooks the Books

    It was delicious and summery and provoked slimy green smiles from husband and daughter.

    Full review
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