Classic Basil Pesto with Pine Nuts and Cheese

classic basil pesto


  • 3 cups fresh basil leaves (packed cups)
  • 3 cloves garlic (toasted with pine nuts)
  • 1/2 cup pine nuts (toasted)
  • sea salt (to taste)
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup Parmigiano-Reggiano (freshly grated )
  • 1/4 cup pecorino romano (freshly grated )


  1. Toast the garlic with the pine nuts until they turn a nice brown color. Remove from heat and set aside.
  2. Gather your basil, destem and wash if needed. Pat dry with a towel and set aside.
  3. Grate your cheeses and measure out the olive oil.
  4. Combine all the ingredients in the food processor and pulse/process until just combined. Remove the lid and scrape down the sides if needed.
  5. Serve immediately!


It is said that the heat produced by the food processor may affect the flavor, so try not to over process. You can also chill your blade, or container, in the freezer if possible.

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