Recipe by Filippo Berio Olive Oil
"Garlic infused olive oil is processed with fresh basil and parsley, pine nuts, and Parmesan and Pecorino Romano cheeses to make this delicious pesto sauce."
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Filippo Berio Extra Virgin Olive Oil
garlic, cloves peeled
tightly packed fresh basil leaves, divided
tightly packed fresh flat-leaf parsley leaves, divided
pine nuts, toasted and cooled, divided
grated Parmesan cheese
grated Pecorino Romano cheese
I have made variations to this a few times, and there may be a bit much oil, but i just add a bit at a time until i get the proper texture. A good alteration for this if you are interested, take a can of diced tomatoes, and mix in a food processor with this pesto, the tomato pesto is very good and takes nothing to alter this recipe, thanks
Good -- but way too much oil. You could cut the oil in half and it would still be too oily.
My first try at pesto and this was a really good recipe to start with. It was everything and more than what I was looking for and has literally breathed new life into some of our favorite Italian dishes that we thought couldn't get any better. TRY THIS!! Its so versatile too.
Perfect--this is exactly what I was looking for!
Love it. Great on chicken breast.
Great Taste! Will try again next time!
This is a great base recipe! I added 1 tbsp lemon juice, subbed half the pine nuts for walnuts (to save on cost), added a little bit of mayo at a time for texture, and had to omit the cheese due to my son's dairy allergy. Both of my toddlers loved it!!
I made this for guestes with half the oil - it was a big hit
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 164
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