Food Pesto Yankee Magazine • July 25, 2002 • Add Comment 0.00 avg. rating (0% score) - 0 votes Pesto Yield: about 2 cups Ingredients 3 to 4 cups fresh basil leaves 1/4 cup pine nuts or walnuts 4 to 6 cloves garlic, peeled 1/4 cup Parmesan or Romano cheese 1/2 cup olive oil salt to taste Instructions Combine the basil, nuts, garlic, and cheese in a food processor. Pulse several times, just until the leaves are chopped. With the motor running, add the olive oil in a thin stream. Season with salt to taste.