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From Fabio’s Italian Kitchen by Fabio Viviani

“Anyone with at least one finger can make pesto, and if for some reason you’re not equipped with fingers, you can press the food processor button with your elbow. That’s how easy this is. If you want to season a pasta, add a bit more oil so it’s more liquid. If you want to use it as a topping or a spread, make it nice and thick. And if you have a date, ease up on the garlic.”


  • 3 to 4 cups basil leaves, packed
  • 2 cups extra-virgin olive oil
  • 1 cup pine nuts
  • 5 cloves garlic
  • Salt and pepper
  • 1 1/2 cups Grana Padano, grated


Serves: 4 cups


In a food processor, combine the basil leaves, olive oil, pine nuts, garlic, salt and pepper, and process until just mixed but still chunky.

Add the cheese and pulse to combine. Do not over-process. Store in the fridge in an airtight container or jar, topped with a layer of olive oil.

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