Home Grown Pesto

Home Grown Pesto
  • 3/4 cup extra-virgin olive oil
  • 1 cup coarsely grated Parmigiano-Reggiano cheese
  • 1/2 cup pine nuts
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons lemon juice
  • 2 cups packed fresh basil leaves
  • salt and ground black pepper to taste


  1. Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.

05/01/2018
Home Grown Pesto, recipe PT15M PT1H 5 455 calories

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