August 30, 2019

Ellen Goldstein is sharing her delicious Pesto recipe, which is based on The Silver Palate’s pesto recipe.

2 cups fresh basil leaves, washed
4 peeled and chopped large garlic cloves (you can buy fresh peeled garlic in some grocery stores)
1 cup pine nuts, or walnuts (or a mixture of 3/4 c pine nuts + 1/2 c walnuts)
1 cup good olive oil
1 cup grated imported Parmesan cheese
1/4 cup grated imported Romano cheese
Salt & freshly ground pepper to taste

Combine basil, garlic and nuts in the bowl of a food processor.  Leave the motor running and add olive oil in a slow steady stream.  Shut off the motor and add cheeses, a big pinch of salt and pepper.  Process briefly to combine.  

You can put this in a covered jar to use right away.  Or, you can spoon the pesto into ice cube trays, freeze, then use a cube at a time for tomatoes, salads, and pasta all year long.  It’s a yummy way to preserve summer bounty.

Pesto - Nosh of the Week