• 2 tbsp pine nuts (or walnuts, if you like a tangier, more robust taste)
  • 2 cups fresh basil
  • 1/2 cup olive oil (the better quality, the better tasting the pesto!)
  • 1/2 cup Parmesan or Romano cheese (I use Romano, as it’s not as strong)
  • Combine all ingredients in a blender, food processor, or large mixing bowl.
  • Using a blender, processor, or hand-held puree device, blend until smooth.
  • Store in air-tight container in the refrigerator for up to a week.  Mix a few tablespoons with warm pasta, spread on sandwiches or toasty bread, or serve as a glaze for chicken or fish.