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
one cup approximately
Freshly picked Basil
Grated Parmesan cheese
Grated Romano cheese
Toasted pine nuts
Extra virgin olive oil
In This Recipe
In a food processor add garlic cloves and process until minced. Next add the fresh basil, pine nuts and cheeses.
Tun on food processor and add olive oil slowly and process til the the pesto resembles a mayonnaise consistency.
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.
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.