Recipe courtesy of Chez Ray

Pesto Perfecto

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: about 3 cups
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2 cups fresh basil leaves, throughly washed and patted dry

4 good size garlic cloves, peeled and chopped

1 cup pine nuts

1 cup virgin olive oil

1 1/4 cups freshly grated Pecorino Romano cheese

Salt to taste

Pepper to taste


  1. Place basil, garlic and pine nuts in food processor and chop finely. Leave processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor. Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process to combine ingredients. Store in freezer or refrigerator in clean jars.