Pesto Sauce
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Pecorino Romano
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil


Using a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic. As the mixture is blending, add the oil in slowly, until a mostly smooth sauce is formed. Transfer the pesto into a bowl, top with a little olive oil to keep the pesto fresh and refridgerator. Pesto can also be frozen.

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