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