Fresh Basil Pesto




2 cups fresh basil leaves, packed

3/8 cup freshly grated Parmesan-Reggiano or

-Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (if you use pine nuts – brown them first but be careful it doesn’t take much to brown them.)

3 medium sized garlic cloves – minced

* Salt and freshly ground black pepper to taste

* Special equipment needed: A food processor



Combine the basil in with the pine nuts, pulse a few times in a

food processor. (If you are using walnuts instead of pine nuts and

they are not already chopped, pulse them a few times first, before

adding the basil.) Add the garlic, pulse a few times more.


Slowly add the olive oil in a constant stream while the food

processor is on. Stop to scrape down the sides of the food processor

with a rubber spatula. Add the grated cheese and pulse again until

blended. Add a pinch of salt and freshly ground black pepper to taste.


Makes 1 cup.

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