Ingredients for 6 servings
- 3 Cups Basil Leaves, Firmly Packed
- 2⁄3 Cup Pine Nuts
- 1⁄3 Cup Parmesan Cheese, Grated
- 1⁄3 Cup Romano Cheese, Grated
- 1⁄2 Cup Olive Oil
- 4 Cloves Garlic, Coarsely Chopped
- 1⁄2 Teaspoon Salt
- 1⁄4 Teaspoon Fresh Ground Pepper
In a food processor or blender, combine all ingredients until nearly smooth, stopping to scrape down the sides as necessary.
Ladle the pesto into a sterilized half-pint jar and store for 2-3 days in the refrigerator. Freeze for up to 3 months in an airtight, freezer safe container.
Lemon-Hazelnut: Prepare as directed swapping out hazelnuts in place of the pine nuts, 2/3 cup Hazelnut oil in place of the olive oil and 1 tablespoon finely shredded lemon peel.
Sun-Dried Tomato: Prepare as directed swapping out the olive oil for one 8.5 ounce jar sun-dried tomatoes in oil and 2/3 Cup Asiago cheese in place of the Parmesan & Romano.
Wine Pairing: Pinot Grigio
Beer Pairing: Fremont Summer Ale