Photo: Dan Goldberg; Styling: Dan Becker
Yield
Makes 1/3 cup

This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true in this Italian dish.

How to Make It

Step 1

Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.

Step 2

Note: Nutritional analysis is per tbsp.

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