Emerald Green Pesto

Jo Zimny


This summer we grew a few different varieties of basil in our garden. My hubby loves Pesto, so he asked me to make him some. This recipe is simple and delicious!


★★★★★ 1 vote

20 Min


  • 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

How to Make Emerald Green Pesto


  1. Grind up your Romano cheese in your food processor. When ground remove and set aside.
  2. Put the basil and nuts into the bowl of the food processor and pulse until you get a rough chop.
  3. Add the garlic and pulse a few more times.
  4. Through 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.
  5. Blend again, add the salt and pepper.
  6. Let sit over night in the fridge for the best flavor. Use over pasta, baked potatoes, toasted bread etc.
  7. Enjoy!

Printable Recipe Card

About Emerald Green Pesto

Course/Dish: Other Sauces
Other Tags: Quick & Easy Healthy
Hashtags: #Basil #pesto

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