Pine Nut Pesto


Pesto is so versatile and so easy to make!  You can throw it over gluten-free pasta, spread it on a pizza or give your eggs a kick.  And as easy as it is to make - it’s even easier to store.  Transfer pesto to a mason jar, top with thin layer of olive oil, cover, and refrigerate.



  • 4 oz. fresh basil leaves
  • 2/3 cup extra virgin olive oil
  • 1/4 cup fresh pine nuts
  • 4 garlic cloves, smashed
  • Salt, to taste
  • 1/2 cup Pecorino Romano, shredded
  • 1/4 cup Manchego cheese, shredded


In food processor, mix together first 5 ingredients until blended well.  Transfer pesto to bowl and fold in cheeses.

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  1. You had me at “pine nut” 🙂 LOVE those, great recipe

    Comment by Lynda@fitnessmomwinecountry — 18 June, 2014 @ 5:33 pm

  2. haha Ditto! 🙂

    Comment by Christina Russell — 18 June, 2014 @ 5:43 pm

  3. love pesto, but I’ve gotta find a way to make it that is a bit easier on my stomach. I can’t handle all of the oil! Know of any good subs?

    Comment by SuzLyfe — 19 June, 2014 @ 11:59 am

  4. Yes, you can use lemon juice and vegetable broth as subs.

    Comment by Christina Russell — 19 June, 2014 @ 1:06 pm

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