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Serves: 4

Basil Pesto


  • 2 cups, packed, fresh basil leaves - stems removed
  • 4 cloves, garlic - peeled
  • 1/2 cup, pine nuts - toasted
  • 2/3 cup, Epicurean Arbequina Extra Virgin Olive Oil - divided
  • salt and freshly ground pepper, to taste
  • 1/2 cup, Pecorino cheese - freshly ground


  1. Toast pine nuts in frying pan until golden brown. Allow to cool.
  2. In a small sauce pan add Epicurean Arbequina Extra Virgin Olive Oil and garlic. Bring to medium heat and roast garlic until golden. Remove garlic with slotted spoon and allow cool.
  3. Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped
  4. With processor running, slowly pour in 1/2 cup of the cooled olive oil and process until fully incorporated and smooth
  5. Season with salt and pepper
  6. Transfer the pesto to a serving bowl and mix in the cheese

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm