Mom’s Pesto


  • About 2 c. lightly packed basil leaves, washed and dried thoroughly
  • 1/2 c. toasted pine nuts
  • 1/2 c. freshly grated Parmigiano Reggiano
  • 2 garlic cloves
  • 1/2 c. extra virgin olive oil
  • salt and pepper to taste


  • Place the basil, pine nuts, cheese and garlic in the bowl of a food processor. Pulse until the ingredients are incorporated, but not completely smooth. You want some texture.
  • Gradually add the olive oil until the mixture is emulsified.
  • Add salt and pepper to taste.
  • Toss with hot pasta, spread onto pieces of grilled bread, mix into ricotta to use as a dip for veggies, whatever. This stuff is good.
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