Ingredients Jump to Instructions ↓

  1. 2 c Basil leaves, fresh packed 

  2. 1 ts Salt

  3. 1/2 c Oil, olive 

  4. 1/2 c Cheese, parmesan; grated

  5. 2 tb Pine nuts 

  6. 2 tb Cheese, romano; grated

  7. 2 ea Garlic cloves; peeled 

  8. 3 tb Butter

Instructions Jump to Ingredients ↑

  1. Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor, (I use the food processor), and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in a more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the butter (softened to room temperature). Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has been cooked. Katie’s Note: Pesto freezes very well, so I make as much of it as I can when basil is in season. (Basil is also very easy to grow, and produces a lot). Spoon each serving (about 3 T) into small muffin tins and freeze. When frozen, pop out cubes and put in plastic bags. This way, if you are just cooking for yourself, or for more, it’s always available. I try to have enough on hand in the freezer in September, so I can have it, one way or another, once a week or so until about the next July, when I can begin to harvest my next crop. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback