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Nutrition Facts
Serving Size 1 (78g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup pecorino romano cheese
Calories 425
Calories from Fat 418		(98%)
Amount Per Serving		%DV
	Total Fat 46.5g	71%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 31.2g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 147mg		6%
Potassium 184mg		5%
Total Carbohydrate 3.1g		1%
	Dietary Fiber 1.5g	5%
	Sugars 0.4g
Protein 2.0g		3%
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Classic Pesto

Recipe #387023 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: LoveMyVeggies
Aug 25, 2009

We're lucky enough to grow our own basil - although it seems we just can't grow enough of it. Summer is now known as "pesto season" to us and our family and friends just can't get enough of the green stuff. We make as many batches as possible as freeze them — and somehow, the pesto never makes it to the winter. Note: This recipe is for garlic lovers as you can definitely taste the garlic! Enjoy!

SERVES 8 , 4 Cups (change servings and units)

Ingredients

1/2 cup pine nuts (pignolis)
2 tablespoons garlic, Minced (about 6 - 7 cloves)
5 cups fresh basil leaves, packed
1/2 teaspoon sea salt
1 teaspoon ground black pepper
1 1/2 cups extra virgin olive oil
1 cup pecorino romano cheese, Grated (or Parmesan Cheese)

Directions

1
Process nuts, garlic, salt, and pepper in a food processor for about 15 – 20 seconds.
2
Add the basil leaves to the processor bowl.
3
With the processor running, slowly add the olive oil through the feed tube and process until the pesto is completely pureed.
4
Add the cheese and blend for about 45 seconds.
5
Serve on pasta, sandwiches, chicken, omelets, etc.