2 C fresh basil

4 garlic cloves

2 T pine nuts

1/2 C grated parmesan cheese

1/4 C mayonnaise

1/4 - 1/2 tsp sea salt, ground

1/2 C Tasteful Olive mild or medium intensity unflavored extra virgin olive oil

Small bottle Tasteful Olive's Tuscan Herb extra virgin olive oil

Baquette bread, sliced



Pulse all ingredients except olive oil in food processor. Add half the olive oil in slow and steady stream. Scrap sides and sitr slightly during the process. Add the rest of the olive oil. Place a spoonful or two of the Pesto on individual serving plates. Drizzle 1-1/2 tsp Tuscan Herb olive oil on each dollop. Place Pesto on toasted (cooled) slices Baquette and serve.

recipe by Chef David Roth



Combine 1/2 C of the Basil Pesto with 1/4 C mayonnaise for a vegetable dip.


Chop toasted red peppers to make 1/2 C and combine with 1/4 C of the Basil Pesto. Blend by hand.


Chop up sweet potato greens and use in place of basil.


DEFINITION OF "PESTO" ... an uncooked sauce made from fresh basil, garlic, pine nuts, parmesan and Olive Oil. The ingredients can be crushed with a mortar and pestle, or finely chopped in a food processor. This sauce originated in Genoa, Italy. Pesto can be used in appetizers, entrees, pasta, breads.