Basil Pesto Recipe

Basil Pesto Recipe

  • 1 cup Filippo Berio Extra Virgin Olive Oil
  • 1 head garlic, cloves peeled
  • 2 cups tightly packed fresh basil leaves, divided
  • 1 cup tightly packed fresh flat-leaf parsley leaves, divided
  • 1/2 cup pine nuts, toasted and cooled, divided
  • 1/2 teaspoon salt, divided
  • 1 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  1. In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper.
  2. Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature.
  3. In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms.
  4. Transfer to a mixing bowl. Repeat with the remaining ingredients. Transfer to the bowl. Stir in the Parmesan and the Pecorino Romano.
Recipe of the Day|