Basil Pesto – Pesto Genovese

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.

Tools needed:

Food processor or possibly a high powered blender

Measuring cup

Bowl to store the Pesto

Ingredients needed:

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

Method:

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.

Enjoy!