Four Ingredient Pesto
Using the delicious Olive Tap Italiano Olive Oil, Julie developed a recipe that replicates the flavor of Trattoria pesto—hold the lactose. This flavor-packed, fruity oil stands up well against the pungent Pecorino Romano cheese (a sheep variety that has none of the lactose found in cow’s milk Parmesano) and the freshness of our home-grown basil. And … the whole recipe is so, so quick to assemble! It’s a snap. But it tastes like I slaved over it for hours. It’ll be our secret, okay? An Olive Tap Recipe Contest Winner!
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
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.