Four Ingredient Pesto

Servings: | Prep Time: | Cook Time:


In a Food Processor, combine:

  • 4 C. Fresh Basil (loosely measured, do not bruise; remove stems)
  • 1 C. Pignoli (Italian Pine Nuts)
  • 1 C. Grated Pecorino Romano Cheese
  • ¾ C. The Olive Tap’s Italiano 100% Extra Virgin Olive Oil

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Process to combine. Add extra olive oil through pour spout of processor until the mixture is consistent in texture and appears slightly oily.
Serve at room temperature over 1 lb cooked elbow macaroni (our favorite is Barilla). Or, serve as a dip with toasted pita triangles. Also makes a great marinade for roast leg of lamb.

An Original Recipe by Julie-Allyson Ieron, Illinois
Recipe Contest Winner:  2nd Place Side Dish

Julie is a perceptive journalist who investigates truth and crafts her discoveries into books and presentations that engage your mind and resonate with your heart. She is author of 32 books, a writing coach, a frequent guest on radio and TV broadcasts, and a conference speaker.