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Emerald Basil Pesto
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  1. 1In the bowl of a food processor or blender, combine 1 cup pine nuts, 1 tablespoon chopped garlic, and 3/4 cup extra virgin olive oil, and process to a smooth paste.
  2. 2Add the washed and dried leaves of 1 large bunch basil (about 1 cup) in small handfuls alternating with 1/2 cup crushed ice until all the basil and ice have been incorporated.
  3. 3Transfer to a bowl and stir in 1 cup freshly grated hard cheese (such as pecorino Romano).
  4. 4Cover with a layer of oil, then press plastic wrap directly onto the surface. Refrigerate up to 3 days, scraping away and discarding any darkened (oxidized) pesto from the top before use.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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