Basil Pesto
The old classic only gets better when you make it with garden-fresh basil, high quality pine nuts, and just grated Romano cheese. Basil pesto is delicious on pizza, in calzones, on pasta, or spread atop focaccia bread. You can toss it with roasted vegetables, stir it into rice pilaf, or freeze it for a rainy day. The possibilities are endless, but… you already knew that.
Ingredients
- 2 cloves garlic
- 1 teaspoon salt
- 2 cups tightly packed basil leaves
- 2 tablespoons finely chopped pine nuts
- ½ cup olive oil
- ½ cup grated Parmesan cheese, freshly grated
- 4 tablespoons butter
- 2 tablespoons grated Romano cheese, freshly grated
- 2 tablespoons boiling water
Instructions
- Blend garlic, salt, basil, pine nuts and olive oil in blender or food processor.
- Blend until smooth, scraping down sides 2 or 3 times.
- Add cheeses and butter just to incorporate.
- Add boiling water and process for 1-2 seconds.
- The sauce is now ready to be served with freshly cooked pasta or a crusty bread.
Quick Notes
Make a double batch and freeze in smaller containers to use later.
Time: 20 minutes
Servings: 4 (enough for 1 pound of pasta)
