Is There A Formula For Making Pesto?

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.

We've long argued that cooks should ditch their measuring cups and buy 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 include 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 judgment on your behalf regarding the saltiness and pungency of your preferred ingredients.

For example, if you're planning to use extra-mature cheddar, you'll probably 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, 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 will want to pair it with the right amount of pasta. We've detailed our recommendation for the right amount of pasta per person and how much pesto you should use to accompany it.