The first frost is headed our way soon.
Now is the time to harvest your remaining basil and make pesto!

Ingredients:

  • 2 c. fresh basil leaves (no stems)
  • 2 lg. garlic cloves cut in 1/2 lengthwise
  • 1/4 tsp sea salt (more to taste)
  • 1/3 to 1/2 c. extra virgin olive oil (to taste)
  • 2 Tbsp. pine nuts
  • 2 Tbsp. freshly grated pecorino romano cheese
  • 1/4 c. freshly grated parmesan (to taste)

Instructions:

1. Place basil leaves in bowl of a food processor fitted with the steel blade & pulse until finely chopped. Scrape down the sides of the bowl.

2. Add the garlic, salt, one-half of the olive oil, then briefly pulse. Add pine nuts & briefly pulse again.

3. Scrape down sides of bowl & slowly drizzle in remaining olive oil. Continue to process until the mixture is smooth & sticks together. Add the cheeses & pepper to taste & pulse until everything is well blended. Taste & adjust salt.

4. If not using right away, scrape the pesto into a glass jar, cover w/about 1/4″ of olive oil & refrigerate.