Pesto

Name: Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups fresh basil leaves, washed and patted dry; 4 good-sized garlic cloves, peeled and roughly chopped; 1 cup pine nuts (if pine nuts are not available, substitute with walnuts); 1 cup high quality olive oil; 1 cup freshly grated imported Parmesan Reggiano; ¼ cup freshly grated imported Romano; Salt and freshly ground black pepper

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Martha

Ingredients

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2 cups fresh basil leaves, washed and patted dry4 good-sized garlic cloves, peeled and roughly chopped1 cup pine nuts (if pine nuts are not available, substitute with walnuts)1 cup high quality olive oil1 cup freshly grated imported Parmesan Reggiano¼ cup freshly grated imported RomanoSalt and freshly ground black pepper

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Instructions

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Step 1

In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.

Step 2

With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.

Step 3

Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.

Step 4

Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen – we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.