The Olive Pesto Sauce

The Olive Pesto Sauce

  • 4 packed cups fresh basil leaves
  • 2 cloves garlic, minced
  • 1 cup grated Parmigiano-Reggiano
  • 6 tbsp pine nuts (or walnuts)
  • 1/2 cup The Olive Organic Basil Infused EVOO
  • salt to taste

In a food processor, combine basil leaves, garlic, Pecorino, Parmigiano, pine nuts and olive oil.  Blend until smooth. Serve as a condiment, on sandwiches, or tossed into hot pasta. 

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