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HerbCo Classic Basil Pesto

  • 1 4 oz. bag HerbCo fresh basil leaves, washed and patted dry
  • ½ cup Romano or pecorino cheese, grated
  • ¼ cup pine nuts
  • ⅛ cup extra virgin olive oil
  • 4-6 cloves fresh garlic, to taste


1. Using blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until smooth

2. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour.

3. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce

Makes approx. 10 ounces.