Classic Basil Pesto
Photo: Dan Goldberg; Styling: Dan Becker
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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jgcookin's Review
Used 4 cloves of garlic and it was plenty! The parsley was a great addition giving it a depth beyond basil. Definitely recommend!
tara31's Review
Excellent! Put all ingredients in a food processor and used shredded Parmesan instead of Romano.
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A keeper.