Treat your family to an authentic Italian pasta dish that tastes like summer!
We recommend using this pesto to dress one pound of isiBisi's premium gluten-free spirali or fettuccine, then sprinkling it with 3/4 cup of freshly grated Parmigiano cheese.
If you are not using this pesto right away, be sure to refrigerate it in a glass container and add a thin layer of olive oil on the pesto's surface to seal the mixture and protect it from the air.
- 1/4 cup pine nuts
- 2 oz Pecorino Romano
- 1 large clove of garlic
- 4 cups fresh basil leaves
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
Toast the pine nuts in a dry saute pan over medium heat, stirring frequently. When the nuts have turned light brown, allow them to cool, then transfer them to a blender or food processor. Add four cups of thoroughly washed and dried fresh basil leaves, 2 oz of Pecorino Romano cheese, one large clove of garlic with the center (germ) removed and 1/2 teaspoon of salt. Blend the ingredients until finely chopped, then keep the machine running as you slowly drizzle in 1/2 cup of extra virgin olive oil.
Feel free to add a bit more oil if necessary to reach your desired consistency.