Alex’s Pesto
1 cup pine nuts
4 ounces basil leaves
2 cloves garlic
½ cup extra-virgin olive oil
3 ounces grated pecorino Romano cheese
Pop all the ingredients in a food processor, or, if you want to go the Italian grandmother route, use a big knife or mezzaluna to hand chop the pine nuts, basil and garlic. Then transfer the chopped items to a bowl and whisk in olive oil and cheese.
Chef Alex Ciciora, The Pizza Via, Downers Grove
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.