Quick guide to making pesto | PCC Natural Markets

Quick guide to making pesto

PCC Taste | August 2014

The wonderful thing about pesto is how much flavor it offers in relation to its simplicity. The same technique applies whether you use a mortar and pestle, blender or food processor.

First, roughly chop your ingredients. Then combine the nuts and aromatics and grind them together a bit before adding the greens. Continue grinding while drizzling in the oil, and blend until you have the consistency you want — total time will vary depending on the hardness of the nuts and your texture preference. Taste and season with salt, or if you'd prefer to add dairy, stir in a salty, finely grated hard cheese.

nuts and seeds

Nuts & Seeds

pine nuts, pumpkin seeds, sunflower seeds, almonds, pistachios, walnuts, pecans or hazelnuts



garlic, sundried tomatoes, roasted peppers, citrus juice, citrus zest, miso



olive, avocado, sunflower, walnut, coconut

mix and match herbs

Mix and match or choose one

tender herbs basil, cilantro, parsley, mint, tarragon
bitter greens arugula, kale, turnip greens, spinach
spicy greens mustard greens, radish tops, miznua

cheese for pesto


Parmesan, Myzithra, Grana Padano, Pecorino, Manchego

finished pesto

Your perfect pesto

It will keep in the fridge for up to a week. Spread it on pizza, sandwiches or steaks, or toss it with pasta, steamed vegetables or salads.

Save time with one of our tasty prepared pestos

Santini Pesto Genovese

A classic pesto with the flavors of garlic, basil, pine nuts and cheese, it's hard to go wrong with this condiment. Try on a grilled cheese, stirred into pasta, or brushed on a burger or Italian sub.

Napoleon Sweet Pepper

Roasted red peppers have an addictive savory-sweet depth. Lovely alongside salty cheese or brushed on salmon, it also makes a tasty omelet filling with a bit of Havarti cheese.

Cibo Artichoke Lemon

Stirred into pasta or stuffed in a chicken breast, this bright, refreshing pesto has a springtime freshness that's very welcome on hot summer evenings. For absolute simplicity, serve with pita chips and dry white wine.

Santini Sundried Tomato

The rich, earthy sweetness of sundried tomatoes makes a great condiment for sandwiches, or add to your favorite pasta and top with kalamata olives.

Seggiano Raw Basil Pesto

This fresh-tasting, un-pasteurized pesto is made with a mix of cashews and pine nuts. It's cheese free, so you can stir in your own grated Parmesan or not, as you prefer. Perfect with local tomatoes.

More about: herbs, nuts, pesto, summer


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