Classic Pesto is just that, a classic. It’s hard to mess with because it’s great just as it is. Simple everyday ingredients that become a vibrant, garlicky and herbaceous sauce with just a few pulses in the food processor.
Classic Pesto is just that, a classic. It’s hard to mess with because it’s great just as it is. Simple everyday ingredients that become a vibrant, garlicky and herbaceous sauce with just a few pulses in the food processor.
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired. You can also use a blender or mortar and pestle instead of a food processor.
Makes 1 cup.
Cooking Instructions
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Step 1
Add Fresh Basil Leaves (50 g), Parmesan Cheese (60 g), Romano Cheese (15 g), Olive Oil (120 mL), Pine Nuts (35 g), Garlic (2 cloves), Salt (3 g), and the juice from Lemon (1) to a food processor and puree until blended but still has some texture, about 20 to 30 seconds.
Step 2
Serve and enjoy or store in an air-tight container in the fridge for up to 1 week, or freeze for up to 1 month.
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