Basil Pesto

A great pesto to serve over pasta, baked potatoes, to use on pizza or a variety of different ways.  


  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2/3 cup olive oil
  • ½ cup grated Pecorino Romano Cheese

Toast pine nuts on a cookie sheet in a 400° oven for 5-10 ,minutes, stirring occasionally.

In a food processor, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped.  With it still running, gradually add enough oil to form a smooth and thick consistency.  Transfer to a bowl and stir in the cheese.  Season with more salt and pepper, if desired.

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Lynn's Recipes: January 2013

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