Perfect Pesto

7 07 2010
I was able to coax this recipe out of an Italian friend of mine. It is a great pesto recipe. Use it on its own or dilute with warm cream to make a creamy pesto. This is perfect to make during the summer and then freeze to have all winter long.

4 cups basil, packed

1 1/2 cups olive oil

3/4 cup pine nuts

1 cup parmesan cheese, grated

4 garlic cloves, chopped

3 tbsp Romano cheese

1 tsp salt

Puree all the ingredients together in a food processor. Serve at room temperature.

Refrigerate for up to one week or freeze for longer.


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