Pesto Recipe
This two cheese basil pesto is a lovely and flavorful way to add life to your pasta. Made with garlic for taste along with pine nuts, the pesto is prepared with olive oil and a medley of parmesan and romano cheese. Seasoned and served or stored for later use, this is healthy and delicious!
Ingredients
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves (do not use dried basil)
2 medium cloves garlic
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 1/2 tablespoons freshly grated Romano cheese
Directions
Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat.
Add pine nuts; saute, stirring and shaking pan constantly, until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper-towel-lined plate to drain.
Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container.
Process until mixture is evenly blended and pieces are very finely chopped.
Transfer basil mixture to small bowl.
Stir in Parmesan and Romano cheeses.
Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week, or pesto can be frozen for several months.
Thaw and bring to room temperature before using.
Add pine nuts; saute, stirring and shaking pan constantly, until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper-towel-lined plate to drain.
Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container.
Process until mixture is evenly blended and pieces are very finely chopped.
Transfer basil mixture to small bowl.
Stir in Parmesan and Romano cheeses.
Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week, or pesto can be frozen for several months.
Thaw and bring to room temperature before using.
