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Basil and Italian Parsley Pesto

1 1/2 cups fresh basil

1/2 cup fresh flat leaf italian parsley (or all basil if you prefer)

3 tablespoons of pine nuts

1 or 2 cloves of garlic, to taste, peeled and smashed

1`/2 cup of freshly grated parmesan cheese

1/4 cup of freshly grated pecorino romano cheese

1 1/2 cups of extra virgin olive oil

salt and pepper to taste (remember the cheese is salty)


Chop the basil and parsley and add them along with the pine nuts, and cheese to a food processor.  Pulse into a rough paste.  Add about 1 cup of the oil, pulse and check the consistency.  At this point you will probably need additional olive oil.  Add it slowly and continue to pulse until you reach your desired consistency.  If I am using the pesto on pasta, I might want a lighter consistency, with more oil (and possibly some butter).  

For a pizza, however, I like it a bit thicker.  You can always mix in some additional oil before spreading the pesto on the pizza. Season with salt and pepper, to taste.

The pesto will keep for 1 or 2 days in the refrigerator and can be frozen for up to 3 months.