Extra virgin olive oil recipes

Simple Pesto


1/2 cup extra virgin olive oil
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/3 cup pine nuts
3 medium sized garlic cloves, finely chopped
Salt and freshly ground black pepper to taste


Mix the basil with the pine nuts, pulsing a few times in a food processor. Add the garlic and cheese and pulse a few more times.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or spread over toasted baguette slices.