Pesto Romana

Course : Salsas
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups fresh basil leaves
1 cup olive oil
5 teaspoons garlic
1 teaspoon kosher salt
2 teaspoons pine nuts
3 teaspoons unsalted butter
1/4 cup parmesan cheese
1/4 cup romano cheese

Preparation / Directions:

combine basil, olive oil, garlic, salt, and pine nuts in a food processor process to a smooth puree stir in butter, parmesan, and romano-mix well cover and chill for 1-48 hours or freeze to store thin with hot water as needed serve at room temperature


Nutritional Information:

284 Calories (kcal); 30g Total Fat; (95% calories from fat); 3g Protein; 1g Carbohydrate; 9mg Cholesterol; 324mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salsas Recipes