Victoria's Pesto

Prep Time
10 mins
Cook Time


  • One giant bunch of basil roughly 2.5 cups leaves and stems
  • 8-10 ounces of crushed canned Tomatoes
  • 3 cloves of garlic
  • 1/3 cup of powder parmesan cheese
  • 1/3 cup of pine nuts or whatever nut you have on hand, we've used walnuts before
  • 3 large pinches of kosher salt
  • Pepper to taste


  1. In a Food Processor , grind the pine nuts and garlic into a paste and turn the processor off.
  2. Add half of the tomatoes to the processor, then turn it back on to emulsify the mixture.
  3. Add in the basil so that it starts to look like the color of traditional pesto.
  4. Add in your powdered parmesan cheese. If the mixture is too thick, add in the remaining tomatoes to thin it out. You're looking for a chunky but spreadable mix.
  5. Finish the pesto by adding salt and pepper to the food processor to taste.

Recipe Notes

Use this pesto for pasta and stretch it out (thin it out) with pasta water (water reserved from cooking your pasta).
You can also use this as a flavor enhancer for your favorite condiments (hummus, mayonnaise, as is...)
Can be stored in the fridge for up to a week, although in my experience it doesn't last that long.