Pesto With Parmesan and Pecorino
Updated March 5, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups basil leaves
- 3cloves garlic, peeled and crushed
- Coarse salt and freshly ground pepper to taste
- ½cup pignoli nuts
- 4tablespoons freshly grated Parmasan cheese
- 2tablespoons freshly grated pecorino Romano cheese
- ½ to ¾cup olive oil
Nutritional analysis per serving (16 servings)
124 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 53 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the basil and dry the leaves carefully. Place the leaves in a the bowl of a blender or food processor, along with the remaining ingredients except the olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point but stir it in when you are ready to use it.
- Step 2
Add two teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter. Correct seasoning.
Private Notes
Comments
Depending on how fresh your Parmesan & Pecorino cheese is … mine not aged as much as I usually buy was a bit salty. Added a bit more olive oil, and a half teaspoon of lemon.
Made with 6 cups (loosely filled) with basil from the garden
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