Pesto (Gary’s)
- 5 cups fresh basil leaves (I fill up the four cup measure to the top, slightly packed)
- 1 cup toasted pine nuts
- 2 cups grated mixed Romano/Parmesan cheese – (1 ½ c. depending on quality of cheese)
- ¾ cup good extra virgin olive oil
- 6 –8 cloves garlic, large cloves
- ½ large beefsteak tomato
- Pinch of sea salt
- Lots of pepper,
Put basil, pine nuts, garlic, tomato, salt and pepper in a food processor, process until just blended. Slowly add olive oil while processing. Add cheese, process just to blend. Taste, add additional salt and pepper if necessary. (You can leave the tomato out – add ¼ cup more oil). (2003 – added a little cayenne pepper)
I freeze the pesto in 1cup portions in Baggies. Be sure to plan dinner with the fresh pesto (even if you normally don’t eat pasta)– fabulous.
- Makes a lot – will figure it out the next time I make it – makes a little over 3 cups