2 Cloves Garlic
3 oz. Walnuts or Pine Nuts*
1 T. Olive Oil
25-30 Medium/Large Basil Leaves
½ C. Extra Virgin Olive Oil
2 t. Lemon Juice
½ C. Parmigiano-Reggiano or Romano Cheese*
Peel and loosely chop garlic.
Heat olive oil in saucepan over medium heat; toast garlic and nuts until golden brown (3-5 minutes). Set aside to cool.
Wash basil leaves and place in food processor. Add garlic and nuts, olive oil, lemon juice, and pepper to taste. Blend to even consistency. Add cheese and blend to finish.
*Walnuts and Romano cheese will be cheaper than Pine Nuts and Parmigiano-Reggiano cheese. Yet the Pine Nuts and Parmigiano-Reggiano are the more “traditional” flavor. All personal preference. I do both, depending on what’s in the house and what’s on sale.
The amounts of each ingredient may vary depending on the size of your basil leaves and whether or not your cheese is fresh. This recipe is based on fresh, which requires less cheese for the same flavor.
Servings: 1 ½ cup pesto
Prep and Cooking Time: 25 minutes