New This Month

Rough-Cut Basil Pesto

  • Yield: Makes 1/2 cup


  • 1/2 cup coarsely chopped basil
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Roasted Garlic
  • Kosher salt and freshly ground black pepper


  1. In a bowl, combine the basil, oil, garlic, and salt and pepper, and mash together with the back of a fork. The pesto will keep, tightly covered, in the refrigerator for 2 days.

Reviews Add a comment