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Basil Pesto

(recipe, Hillsdale Farmers' Market)


  1. 2 cups fresh basil leaves, packed
  2. ½ cup freshly grated Parmesan-Reggiano or Romano cheese
  3. ½ cup extra virgin olive oil
  4. ⅓ cup pine nuts, lightly toasted and cooled
  5. 3 garlic cloves, coarsely chopped
  6. salt
  7. pepper


  1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
  2. Add the olive oil in a slow stream to the mixture while the processor is running. You will need to stop and scrape down the sides of the bowl a few times while adding the oil.
  3. Stir in the grated cheese and add salt and pepper to taste.