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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Basil Pesto Recipe

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This recipe for Basil Pesto is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 c. fresh basil leaves, chopped
1/2 c. pine nuts, lightly toasted and cooled
4-6 fresh garlic cloves, to taste, cut into large pieces
1 c. EVOO
1/2 c. Reggiano Parmigiano
1/4 c. Pecorino Romano
kosher salt
fresh ground pepper
Directions:
Directions:
Using a food processor finely chop garlic and pine nuts. Add chopped basil in small batches alternating with small amounts of EVOO until all is a thick, smooth paste. Add cheese before adding S&P to taste.
Personal Notes:
Personal Notes:
Walnuts can substituted for the pine nuts.
When your basil is abundant this can be made, omitting the oil, and frozen until the pesto craving hits!

 

 

 

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