This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly grated cheese and extra-virgin olive oil. Try it instead of red sauce on pizza or tossed with warm pasta. Source: EatingWell Magazine, September/October 1995

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • Place basil, pine nuts, garlic and salt in a food processor and pulse until a fairly smooth paste forms. Transfer to a small bowl. Stir in cheese, then stir in oil.



Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

86 calories; 8.8 g total fat; 1.2 g saturated fat; 1 mg cholesterol; 238 mg sodium. 54 mg potassium; 1 g carbohydrates; 0.3 g fiber; 1.2 g protein; 421 IU vitamin a iu; 2 mg vitamin c; 7 mcg folate; 16 mg calcium; 1 mg iron; 17 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Freeze in portions I grow basil and make a largish quantity then freeze in portions. So handy to pull out as a dip for guests or to coat chicken prior to grilling to make a standard meal a little special. Add a little lemon juice to stop the pesto going black as soon as air hits it. (Still tastes the same but I wouldn't put it in front of guests once it has darkened) Pros: So handy to have in the freezer; use as dip a spread a pizza sauce or spread on chicken and grill Cons: Basil tends to darken quickly Read More
Rating: 3 stars
Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit. Read More