| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 3 cups |
Ingredients
- 2 cups fresh basil leaves, throughly washed and patted dry
- 4 good size garlic cloves, peeled and chopped
- 1 cup pine nuts
- 1 cup virgin olive oil
- 1 1/4 cups freshly grated Pecorino Romano cheese
- Salt to taste
- Pepper to taste
Instructions
- Place basil, garlic and pine nuts in food processor and chop finely. Leave processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor. Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process to combine ingredients. Store in freezer or refrigerator in clean jars.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 145 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 99 mg |
Reviews
I was lookin’ for a quick but delicious pesto recipe and I found it here! I grabbed the basil from the garden, toasted the pine nuts, processed everything and 5 minutes later… PESTO! Thanks!
It is really great!