I made Basil Pesto for the first time this week and was surprised at how quick and easy it is to make. I don’t know why I never tried it sooner. It was so delicious and fresh tasting. I’ve used it all week. I put it on Gnocchi, tomatoes, sandwiches, Minestrone, you name it. Once you make it yourself, you will never want to eat store bought Pesto again.
Take about 20 – 25 good sized basil leaves and rinse well.
Take 1/2 cup of extra virgin olive oil and 1/3 cup of pine nuts,
Add 1/2 cup olive oil, 1/3 cup pine nuts, 2 cloves of minced garlic and a pinch of salt to a food processor.
Process the oil, pine nuts, garlic and salt on medium for 30 seconds or so, depending on processor, and then add a cup of grated Parmesan cheese and 1/3 cup of grated Romano cheese. If you prefer, you can use only Parmesan, but the Romano gives it more bite. Now process again till you get a nice consistency. That’s all folks! I told you it was easy. When storing, make sure to add a layer of extra virgin olive oil to the top, so the basil does not turn dark.
Food processor or possibly a high powered blender
Bowl to store the Pesto
20 – 25 leaves of basil
1/2 cup of extra virgin olive oil
1/3 cup pine nuts
1 cup Parmesan cheese
2 cloves of minced garlic
a pinch of salt
Place 20 – 25 washed basil leaves along with 1/2 a cup of extra virgin olive oil, 1/3 cup pine nuts, 2 minced garlic cloves and a pinch of salt into a food processor. Blend briefly and then add 1 cup of grated Parmesan and 1/3 cup of grated Romano cheese to the processor. Now blend till you get a nice consistency. If you find it a bit dry, add a small amount more of olive oil. You can also only use grated Parmesan if you prefer, but the Romano, being a sharp cheese, gives it some bite. It’s done! Make sure to add a layer of olive oil on the top of the Pesto, to prevent the basil from turning dark. Serves 4 – 6, depending on use.