Garlic and Basil Pesto

Pesto is one of my very favorite foods. Tossed with fresh-cooked pasta, or used as a spread, the wonderfully tart flavor of basil shines through.


  • 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.

Personal variant on traditional recipe

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