Sandra Mikush's Pesto
Ingredients
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2 cups fresh basil leaves, packed
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2 tablespoons pine nuts
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2 cloves garlic
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1 teaspoon salt
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3/4 cup olive oil
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1/2 cup parmesan cheese,\ freshly grated
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2 tablespoons fresh Romano cheese
Instructions
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In food processor, mix basil, pine nuts, garlic, and salt.
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Slowly add olive oil till consistency as desired. May not need entire 3/4 cup.
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Pour mixture into bowl and whisk in parmesan and romano cheeses.
Notes:
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Walnuts work well as a substitute for pine nuts.
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Keeps 4-5 days in refrigerator
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Add 1 tablespoon of pasta water before serving if necessary for consistency.
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Can be frozen in ziplock freezer bags as is, or can be first frozen in ice cube trays with a bit of olive oil on top. When frozen, pop out of ice cube trays and store in ziplock bags.
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Occasions
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2008 07 Mikush cabin.
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2020 07 Made with our own home-grown basil!
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2008 08 made again with fresh basil from farmers market.
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One pound of basil seemed to yield 4 cups of packed leaves, and make 4 to 5 cups of pesto.
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