Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
mary Armstrong
San Antonio, TX

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 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For pesto

  • 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. COOL.
  • 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.