Here is a simple pesto recipe for all you basil growers. What I like most about this recipe is that it is easily doubled or tripled. You can easily freeze this pesto in small containers & ice cube trays. It makes a wonderful spread as well as an amazing sauce to top your favorite pasta.
I do not have a food processor L so a blender works quite well.
To make one cup:
2 cups fresh basil leaves
½ cup olive oil
2 cloves garlic
½ cup Parmesan cheese 2 T. Romano cheese (if you have)
2 T. pine nuts (can use walnuts)
Put nuts & garlic in blender & chop fine, then add basil, olive oil & mix at high speed. Blend in cheeses.
Tip: When heating from frozen or defrosted state, heat slowly over very low flame to keep from separating. Enjoy!
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