Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

Gallery

Dan Goldberg; Styling: Dan Becker

Recipe Summary

Yield:
Makes 1/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Nutritional analysis is per tbsp.

Nutrition Facts

76 calories; calories from fat 78%; protein 3.1g; fat 6.5g; saturated fat 1.6g; carbohydrates 2.3g; fiber 0.6g; sodium 278mg; cholesterol 5.2mg.
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