Photo: Dan Goldberg; Styling: Dan Becker
Yield
Makes 1/3 cup

This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true in this Italian dish.

How to Make It

Step 1

Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.

Step 2

Note: Nutritional analysis is per tbsp.

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Ratings & Reviews

A keeper.

tara31
April 25, 2015
This is an awesome recipe. So EASY and so good. 4 cloves is plenty unless you like very garlicky food. Definitely recommend this recipe.

jgcookin's Review

sugarnspicelily
July 30, 2011
Used 4 cloves of garlic and it was plenty! The parsley was a great addition giving it a depth beyond basil. Definitely recommend!

tara31's Review

jgcookin
June 28, 2009
Excellent! Put all ingredients in a food processor and used shredded Parmesan instead of Romano.