- 1 c. grated Pecorino Romano or Parmesan Cheese
- ~ 1 ½ to 2 c. combined fresh basil and Italian parsley)
- 1 c. combined ground roasted pine nuts and blanched or slivered almonds
- 1/2 clove of elephant garlic (or more to taste)
- Black pepper to taste
- Good olive oil
Combine all ingredients in food processor. Slowly add oil until ingredients form into a paste.
When storing in refrigerator add olive oil to the top to prevent discoloration.
Roast in frying pan with no oil on top of stove or in oven in aluminum foil. Keep an eye on them as they can burn easily
Pesto can be used with pasta or toasted on bread with sautéed portabella or crimini mushroom and quartered slice of sautéed sweet onion