Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pesto

Ingredients

½ bunch Parsley leaves, stems removed
1 bunch Basil leaves, stems removed
1 cup Parmesan cheese, grated, good quality
8 cloves Garlic, minced
1 cup Pine nuts, chopped
1 cup Extra virgin olive oil

Instructions

Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn off the processor and scrape down the sides. Continue to process to a smooth paste. Refrigerate until needed, up to 1 week. Freezes well.

Yield: 2 1/2 cups

Recent Recipes

Spicy Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Read more

Creole Crabmeat Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Read more

Smokey Bacon and Cheddar Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Read more