- Prep: 15 min
- Cook Time: –
- Total: 15 min
- Serving: 6
Fresh and green Emerald Pesto tastes great on slices of crusty Italian bread.
- 2 garlic cloves
- 1 cup fresh basil leaves, washed, dried, firmly packed, no stems
- 2 tablespoons pine nuts
- 2 tablespoon olive oil
- 2 teaspoons Parmesan cheese, grated
- 2 teaspoons Romano cheese, grated
- salt to taste
- In food processor mince garlic. Add basil and pine nuts; process quickly into coarse, grainy paste. With motor running drizzle in olive oil over 5 seconds. Transfer to medium bowl; stir in cheeses, season with salt. If thick, add more olive oil; place in container, seal and refrigerate.