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| Home-made Pesto |
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| Fresh Sweet Basil Leaves |
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| Romano Cheese |
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| Extra Virgin Olive Oil |
INGREDIENTS:
2 cups fresh basil leaves- cut the stems, use leaves only*
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts or ALMONDS*
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Mix all using the food processor. I made 2 lbs of pesto and didn't follow this measurement but rather I did my own style, by estimate. I added a whole bulb of garlic as I want it to be tasty and I put on a lot of olive oil and Romano cheese as I want my pesto to be floating in extra virgin olive oil. I used ROASTED ALMOND as an alternative to the nuts written above. I served this pesto with my home baked Italian rustic bread, PAGNATTO. It was a perfect ensemble!
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