Home  |  Previous Page

Traditional Pesto
from Chef Michael Rossi


36 - Fresh basil leaves
2 tablespoons - Pecorino sardo*, grated*
2 tablespoons - Well aged Parmesan, grated
2 - Large cloves garlic
1 tablespoons - Pine nuts, toasted in the oven a few minutes until golden
1/3 to 1/2 cup - Extra virgin olive oil
1 teaspoon - Coarse salt (or to taste)


  • Carefully wash and dry the basil.

  • Place a few leaves with a little of the garlic and some of the salt (to preserve color) in the mortar.

  • As a paste is formed begin adding olive oil in dribbles.

  • Continue adding basil, garlic, nuts and salt as you grind, dribbling in enough oil to maintain the bright green color and thick consistency.

  • Stir in cheese last.

  • You may dilute with a little of the cooking water from the pasta if you wish.

  • After pasta is placed in the serving bowl, spoon the pesto over top, toss, and serve immediately.

Serves 6

Copyright 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.