Pesto Genovese With Sweet Basil

1. 1

   Place olive oil and garlic in a blender and blend until smooth with blades spinning.

2. 2

   Remove cap from the blender and add the pine nuts.

3. 3

   Blend until smooth then add basil leaves a few at a time.

4. 4

   Continue mixing until well blended.

5. 5

   Add salt and pepper.

6. 6

   On lowest speed, add Romano cheese and blend down.

7. 7

   Set aside until needed.

8. 8

   Will keep 6 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.