Pesto - Marcella Hazan Recipe

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Pesto - Marcella Hazan
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  1. Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
  2. Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
  3. Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
  4. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
  5. When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
  6. Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.32 Kcal (1203 kJ)
Calories from fat 276.21 Kcal
% Daily Value*
Total Fat 30.69g 47%
Cholesterol 21.44mg 7%
Sodium 124.18mg 5%
Potassium 61.59mg 1%
Total Carbs 1.34g 0%
Sugars 0.23g 1%
Dietary Fiber 0.35g 1%
Protein 3.39g 7%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 99.3mg 10%
Amount Per 100 g
Calories 608.66 Kcal (2548 kJ)
Calories from fat 585.13 Kcal
% Daily Value*
Total Fat 65.01g 47%
Cholesterol 45.41mg 7%
Sodium 263.06mg 5%
Potassium 130.48mg 1%
Total Carbs 2.84g 0%
Sugars 0.5g 1%
Dietary Fiber 0.74g 1%
Protein 7.17g 7%
Vitamin C 3.8mg 3%
Vitamin A 0.2mg 2%
Iron 1.2mg 3%
Calcium 210.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
  • 8

Good Points

  • saturated fat free,
  • sugar free

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