ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lucinda's Garden Pesto

Yield 1 cup


  • 3 cups fresh basil leaves
  • 4 to 6 garlic cloves
  • 1/2 cup pine nuts, walnuts, or pecans
  • 3/4 cup shredded Parmesan cheese
  • 2 to 3 tablespoons shredded Romano cheese
  • 2/3 cup olive oil

How to Make It

  1. Process basil and garlic in a food processor until chopped. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired.