Pesto


  • 2 cups (packed) fresh basil leaves
  • 2 large cloves garlic
  • 2 tablespoons grated Pecorino Romano Cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons pine nuts
  • 1/2 cup olive oil
  • Salt, to taste

Put basil, garlic, cheeses and pine nuts in the food processor. 

Purée. 

With motor running, gradually pour in the olive oil.

Season to taste.


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