Emerald Green Pesto
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- 2 c
- basil, packed
- 1/2 c
- fresh grated romano cheese
- 1/2 c
- olive oil, extra virgin
- 1/3 c
- pine nuts
- 3 medium
- cloves garlic, minced
- sea salt and fresh ground black pepper
1Grind up your Romano cheese in your food processor. When ground remove and set aside.
2Put the basil and nuts into the bowl of the food processor and pulse until you get a rough chop.
3Add the garlic and pulse a few more times.
4Through the feeding tube of the food processor pour the olive oil in a small stream. Stop to scrape the sides down with a spatula. Once the oil is used, add the grated cheese.
5Blend again, add the salt and pepper.
6Let sit over night in the fridge for the best flavor. Use over pasta, baked potatoes, toasted bread etc.