- 2 cups fresh basil leaves, rinsed and patted dry
- 6 large garlic cloves
- 1 cup olive oil
- 1 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- salt and pepper to taste
1) Combine basil and garlic in blender and chop briefly.
2) With the motor running, slowly drizzle in the olive oil.
3) Shut off motor and add cheeses and salt and pepper.
4) Process briefly to combine.
Pesto freezes well.
Dale Austin email@example.com
All images and text copyright 1977-2003 Dale Austin