Pesto Recipe

Pesto picture

Summary

CuisineCourse
MethodVegetarian

Ingredients

 Fresh basil leaves2 Cup (32 tbs)
 Spinach leaves6 Large
 Italian flat leaf parsley sprigs6
 Marjoram sprigs/Oregano sprigs3 (Fresh)
 Pine nuts/Walnuts1⁄2 Cup (8 tbs)
 Grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Grated romano cheese/Pecorino cheese1⁄3 Cup (5.33 tbs)
 Olive oil3 Tablespoon
 Butter2 Tablespoon, softened
 Freshly ground black pepper To Taste
 Salt To Taste

Directions

In food processor, process all ingredients at once until no large pieces remain.
Don't over-process.
Serve at room temperature over hot pasta of your choice.
It can also be used on pasta salad served at room temperature.
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