1/3cupgrated parmesanRomano, or cotija cheese (optional)
Instructions
Add all ingredients except for olive oil and cheese to a food processor.
Turn food processor on. While it is running, drizzle the olive oil (1/2 cup) in gradually.
Once the ingredients are well blended and pesto looks smooth, uncover and add cheese, if using. Pulse to combine.
Serve spread on toast, mixed with pasta, on cooked grilled chicken or steak- or eat with a spoon!
Notes
Store pesto in your fridge in an airtight container for up to two weeks, or freeze for up to 6 months.
Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.