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Spread on a slice of baguette or cracker with cheese or toss it with pasta.

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Ingredients for 6 servings

  • 3 Cups Basil Leaves, Firmly Packed
  • 2⁄3 Cup Pine Nuts
  • 1⁄3 Cup Parmesan Cheese, Grated
  • 1⁄3 Cup Romano Cheese, Grated
  • 1⁄2 Cup Olive Oil
  • 4 Cloves Garlic, Coarsely Chopped
  • 1⁄2 Teaspoon Salt
  • 1⁄4 Teaspoon Fresh Ground Pepper


In a food processor or blender, combine all ingredients until nearly smooth, stopping to scrape down the sides as necessary.

Ladle the pesto into a sterilized half-pint jar and store for 2-3 days in the refrigerator. Freeze for up to 3 months in an airtight, freezer safe container.


Lemon-Hazelnut: Prepare as directed swapping out hazelnuts in place of the pine nuts, 2/3 cup Hazelnut oil in place of the olive oil and 1 tablespoon finely shredded lemon peel.

Sun-Dried Tomato: Prepare as directed swapping out the olive oil for one 8.5 ounce jar sun-dried tomatoes in oil and 2/3 Cup Asiago cheese in place of the Parmesan & Romano.

Wine Pairing: Pinot Grigio

Beer Pairing: Fremont Summer Ale

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