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posted: 7/17/2013 6:06 AM

Alex's Pesto

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  • Chef Alex Ciciora's pesto pizza.

       Chef Alex Ciciora's pesto pizza.
    photos by Paul Michna | Staff Photographer


1 cup pine nuts

4 ounces basil leaves

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2 cloves garlic

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

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