Russ Myers


Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

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5 Min


No-Cook or Other


2 clove
1/2 c
fresh chopped parsley
1/2 c
fresh chopped basil or 2 teaspoons dried basil
1/4 c
grated parmesan cheese
2 Tbsp
pinenuts, walnuts or pecans
1/2 c
extra virgin olive oil

Directions Step-By-Step

Place garlic, herbs, cheese and nuts in food processor and pulse until finely chopped.

Add oil and continue to pulse until ingredients are well blended.

Toss with your favorite hot cooked pasta!

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom