Ingredients
Scale
- â…“ cup toasted pine nuts
- ½ cup extra virgin olive oil
- 1 garlic clove, chopped
- 4 cups fresh basil leaves, stems removed, loosely packed
- ½ teaspoon salt
- â…“ cup finely grated parmesan cheese
- â…“ cup finely grated pecorino romano cheese
Instructions
- Combine toasted pine nuts, olive oil, and chopped garlic in a small blender or food processor. Pulse until a coarse paste forms.
- Add the first cup of basil leaves to the blender and pulse briefly to chop. Repeat this process, adding the remaining basil in cup increments and pulsing until the mixture is smooth and puréed.
- Stir in the salt, parmesan, and pecorino romano cheese, pulsing just until the ingredients are mixed together. Be careful not to over blend, as this can cause the pesto to separate.
- Transfer the pesto to a small bowl or jar. If you are not using it immediately, pour a thin layer of olive oil over the top to preserve freshness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an extra kick, add a squeeze of lemon juice when blending.
Store leftover pesto in an airtight container in the refrigerator for up to a week.
Pesto can also be frozen for later use; just thaw before use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 119
- Sugar: 0g
- Sodium: 84mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 2mg