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  • Writer's pictureAstara E. Edmonds

Pesto, Classic Style

2 c. fresh basil leaves

2 large garlic cloves

2-3 TBSP. grated Parmesan/Pecorino/Romano cheese

1/4 c. walnuts or pine nuts

1/3 c. extra virgin olive oil

1 pinch sea salt and black pepper

In a food processor, combine basil, garlic, cheeses, nuts and blend until mixed.

With the machine running, slowly add the olive oil, salt and pepper. Process until smooth.

Adjust the amount of olive oil to reach the desired consistency.

In a small saucepan, heat pesto on low heat until warmed. Do not overcook.

Serve with pasta such as angel hair spaghetti and mix thoroughly.

Tip: Saute' diced onions and mushrooms in a tsp. of olive oil. Add pesto and warm on low heat until heated through. Mix into pasta and serve.

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