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Pesto Sauce

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  • 3 cloves Garlic
  • 2 cups Fresh basil leaves
  • 3 tbsp Pine nuts
  • 1 Dash salt and pepper
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup Romano cheese, grated


  1. Peel and chop the garlic using a food processor.
  2. Wash, dry and remove the stems from the fresh basil and add into the food processor.
  3. Chop the basil until almost a paste.
  4. Add in the salt, pepper, pine nuts and cheese and process again.
  5. While the processor is on, slowly add in the olive oil until you have a creamy consistency.
  6. Scrape down the sides of the bowl and re mix.
  7. If it is too thick add a few tablespoons of water until creamy.


Submitted by Coppola’s Ristorante