Add a Recipe
A great, standard pesto recipe
MAKE IT SHINE!
ADD YOUR PHOTO
Join In Now
Join the conversation!
, well packed
, lightly crushed and peeled
(or a combination of the two) or 1 cup
(or a combination of the two)
cups freshly grated
(or a combination of the two) or 1 1/2 cups freshly grated pecorino cheese (or a combination of the two)
extra virgin olive oil
salt and pepper
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
Add nuts and process until nuts are finely chopped.
Add cheese and process until combined.
With the machine running, add olive oil in a slow, steady stream.
After the oil is incorporated, turn off the machine and add salt and pepper to taste.
If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
Pesto will keep well in the refrigerator for a week or more.
This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
Submit a Recipe Correction
YOU'LL ALSO LOVE
12 Things to Make with Jarred Pesto
Baked Pesto Chicken
Cheese Tortellini Pesto Pasta Salad
View All Recipes