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Prep time
10 minutes
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Makes
One Cup approximately
Author Notes
My brother's recipe for pesto. I've made this every summer when the garden is teaming with fresh basil. I freshly pick and using fresh pulled garlic it's just perfect. —Picholine
Ingredients
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2 cups
Freshly picked Basil
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5-10
Garlic cloves
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3/4 cup
Grated Parmesan cheese
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1/2 cup
Grated Romano cheese
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1/4 cup
Toasted pine nuts
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1 cup
Extra virgin olive oil
Directions
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In a food processor add garlic cloves and process until minced. Next add the fresh basil, pine nuts and cheeses.
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Tun on food processor and add olive oil slowly and process til the the pesto resembles a mayonnaise consistency.
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Spread into a storage container or two you can freeze the second container for later use. Pour some olive oil on top to preserve the color.
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This usually makes about a cup. I use about a half cup of pesto for each pound of pasta. It will keep in the fridge for a week.
I often use it in tomato based sauces, add to anything you want a basil flavor to.
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