Basil Pesto

Basil Pesto

All quantities are approximate. Feel free to experiment by adding more or less of any item.
Course Main Course
Servings 12


  • 1 cup walnuts or pine nuts
  • 3 cloves garlic, coarsely chopped
  • 1/2 cup olive oil
  • 1 cup romano cheese, freshly grated
  • 1/4 tsp salt
  • 2-1/2 to 3 cups basil leaves, de-stemmed, loosely packed (This is 2 or 2-1/2 oz.)


  • In all the steps below, be careful not to¬†puree. Things should be mixed well, but not over-processed.
  • Put nuts into food processor or blender and pulse a few times.
  • Add garlic and pulse a few more times.
  • Add the oil and pulse till it is incorporated. Stop occasionally to scrape down the sides.
  • Add cheese and pinch of salt and pepper pulse until blended.
  • Add basil and pulse a few more times. Blend till basil is incorporated, but so the pesto still has texture. Scrape sides often.
  • After tasting, if you want to add more of any ingredient(s), fine to add now and pulse a few more times.
  • Serve with pasta and/or fresh chopped tomatoes or toasted bread or baked potatoes, etc.
  • Store what you don't use in the refrigerator. Keeps several days. Also freezes well.

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