Print Recipe





  1. Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. Add pine nuts; sauté, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds.
  2. Transfer nuts immediately to paper towel-lined plate to drain.
  3. Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. Process until mixture is evenly blended and pieces are very finely chopped.
  4. Transfer basil mixture to small bowl.
  5. Stir in Parmesan and Romano cheeses.
  6. Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. Thaw and bring to room temperature before using.
  7. Toss pesto with hot cooked buttered fettuccine or linguine.

Pesto will dress 1/2 to 3/4 pound pasta.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips

best cbd oil