Is There A Formula For Making Pesto?

Short answer
If you are measuring your pesto ingredients by weight, the basic formula is 1:2:3:3 (nuts, cheese, oil, herbs). If you prefer to measure ingredients by cup size, the formula changes to 1:2:3:8. The garlic and salt should be added at the end, according to personal preference.

Long answer
We've long argued that cooks should ditch their measuring cups and buy some digital kitchen scales instead. Nothing is more accurate than measuring ingredients by weight, yet many cookbooks and websites still insist on using imperial rather than metric measuring tools, so here we're including a recipe template for both.

You should take our recommended pesto ratios as more of a guide than a rule. We're strong advocates of tasting as you go, and even Italian chefs who have made pesto thousands of times still taste their sauce and adjust the ingredients accordingly.

Our formula should also only be considered a guide because it requires judgement on your behalf when it comes down to the saltiness and pungency of your preferred ingredients.

For example, if you're planning to use extra-mature cheddar, you're probably going to want to use less of it than if you're using a delicate cheese like mozzarella instead. It's a similar case with oil. If you're working with a particularly spicy olive oil, then you'll want to use less of it than if you were using a neutral oil such as rapeseed.

Pesto ratios by weight

Pesto ratios by volume

Bonus tip
When you've made your perfect pesto, you're going to want to make sure you pair it with the right amount of pasta. We've detailed at length our recommendation for the right amount of pasta per person and how much pesto you should be using to accompany it.