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Author Notes: Because despite what Kermit says, it's easy being green. Especially if your "green" is pesto. —Furey and the Feast
Serves: 2 to 3
cups packed basil leaves
cup pine nuts
cup Pecorino Romano
tablespoons your best olive oil
Salt and pepper, to taste
- Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil. Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown. Remove from oven and set aside.
- While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand. Add in olive oil and process until fully incorporated. Taste. Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.)
- Cut pear into thin slices and place on a platter with crostini and pesto. To assemble: Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.