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Basil PestoMy sister Nancie's passion for cooking was developed as a child. Every
Wednesday night after religion class, she would walk over to my grandmother's house, and they would have a cooking lesson. Nancie has learned some of my grandmother's cooking secrets. One autumn afternoon we decided to turn a case
of fresh basil into this delicious recipe that she inherited from my mom. We use it on pasta as well as a spread for sandwiches.
- 2 cups fresh basil, packed
- 1/2 cup high quality olive oil
- 2 tablespoons pinenuts, toasted
- 2 large garlic cloves
- salt and pepper to taste
- 1/2 cup grated Romano or Parmesan cheese
Place all the ingredients except the cheese into the bowl of a food processor, or blender fitted with the blade and process until all the ingredients are blended
together. Be careful not to over process. Ladle the Pesto into clean jars and top off with a thin layer of olive oil and refrigerate, or freeze it in plastic bags or containers. |
