2 cups fresh basil leaves, washed and patted dry
4 good-sized garlic cloves, peeled and roughly chopped
1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
1 cup high quality olive oil
1 cup freshly grated imported Parmesan Reggiano
¼ cup freshly grated imported Romano
Salt and freshly ground black pepper
- In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.
- With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
- Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen – we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.
Pesto will lose its vivid green color and turn brownish when exposed to air but there are a few tricks to prevent that from happening when storing pesto in the fridge. First, we try to store it in a taller, narrow container or jar to minimize the pesto’s exposure to air. Pouring a thin layer of olive oil over the top of the pesto before closing the lid will also work, but we find that eventually makes the pesto overly-oily as it is mixed in, if you are using small amounts out of the jar. As an alternative, we have found that placing a piece of plastic food wrap directly against the top of the pesto before placing the lid on the jar also works well and avoids the ‘overly-oily’ problem.