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)


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

2In 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.
3Transfer 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.

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