mary Armstrong


When I first used this recipe in the early 1990's it was used as a sauce for fettuccine, which makes a delicious entree, served with a green salad and a warm crusty bread to sop up this wonderful pesto!

Now adays they use pesto on pizza, as a dip or a spread.

This recipe is from Susie!


★★★★★ 1 vote

makes about 1 cup
20 Min
10 Min


  • 2 c
    packed fresh basil leaves
  • 1/4 c
    toasted walnuts, cooled
  • 1-2 clove
  • 1/2 tsp
    salt, plus more to taste
  • 1/4 tsp
    pepper, plus more to taste
  • 1/2 c
    extra-virgin olive oil (or more)
  • 1/2 c
    freshly grated parmesean cheese
  • 2 Tbsp
    romano cheese, freshly grated (optional)

How to Make Pesto


  1. To toast nuts: bake on a cookie sheet at 400 degrees for 5-10 minutes, stirring occasionally. Watch carefully so they don't burn.

  2. In a blender or food processor, pulse the basil, nuts, garlic, 1/2 tsp salt, and 1/4 tsp. pepper until finely chopped. With the blender running, gradually add enough oil to form a smooth and thick consistency.
  3. Transfer the pesto to a bowl and stir in the cheese. Season the pesto with more salt and pepper to taste, if needed. The pesto can be made two days ahead.

    Cover and refrigerate.

Printable Recipe Card

About Pesto

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