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Washington, DC, United States
"A rose is a rose is an onion." -Ernest Hemingway



This is a highly generic, extremely flexible pesto recipe. I've been eyeballing the ingredients for years, but today I decided to use real, grown-up ... measuring cups. :) The photo quality isn't very high, but the vibrant color and stiff, thick texture speak for themselves.

For about 1 cup of pesto, you'll need:

+ fresh basil leaves, 2 cups, loosely packed
+ toasted pine nuts, 1/2 cup
+ grated Pecorino Romano (or Parmesan) cheese, 1/2 cup
+ garlic, 2-4 cloves
+ 1 lemon, juiced
+ S&P
+ olive oil, approximately 1/4 cup

In a food processor, pulse the basil, pine nuts, cheese and garlic until coarsely chopped. Add the lemon juice. With the food processor running (keep the top on, and use the feed tube), slowly drizzle in the olive oil, until your desired texture is achieved. Salt and pepper to taste. This is great tossed with freshly-cooked pasta or on my own Pesto-Feta Stuffed Chicken. Enjoy!


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  2. Vincent: Thank you! I'm already a PetitChef member, and Crabapple Coulis is already listed on the website. :)