Recipe courtesy of David Rosengarten


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  • Total: 14 min
  • Prep: 14 min
  • Yield: 2/3 Cup.
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1 cup basil leaves, carefully stemmed, very firmly packed

2 tablespoons pine nuts

2 teaspoons minced garlic

6 tablespoons Ligurian or ProvenHal olive oil

2 teaspoons freshly-grated Parmesan cheese, firmly packed

2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed


  1. Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy). Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges.;