Pesto I
Italy
Published method, 5 steps.
Ingredients
- 4 oz (100 g) fresh basil
- About 8 oz (200 g) extra virgin olive oil
- ⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
- ¼ cup pine nuts or nut of choice (optional)
- 4 cloves garlic
- Freshly ground salt and pepper (to taste)
Petar Milošević · CC BY-SA 4.0