top of page

Di’s Pesto


  • 1/4 cup pine nuts, toasted (or substitute almonds or walnuts)

  • 2 tsp crushed garlic

  • 2 cups packed fresh basil leaves

  • 1/4 cup fresh parsley leaves

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely grated Parmesan cheese or Pecorino Romano

  • 1/8 tsp cayenne

  • Black pepper to taste


  1. Toast the nuts in a pan, set aside.

  2. In food processor add nuts, basil, parsley, cayenne, and garlic. Pulse till minced.

  3. In a bowl add basil mixture, pepper, cheese, and olive oil. Mix together.

  4. Good for up to four days or frozen for up to one month.

11 views0 comments


bottom of page