Pesto

This is how our friends in Provence make Pesto.

It's the only recipe I use.
I recently purchased a large jar of minced garlic. It's very economical. So I've decided to use it instead of whole garlic cloves. The equivilant is 1/2 tsp of minced = 1 clove. In this recipe I use 1 tsp inpace of the 2 cloves.

Homemade Pesto:

2 C loosely packed Basil leaves

2 cloves of Garlic or 1 tsp minced.

1/3 C Pine Nuts

Salt and Pepper to taste

1/2 C grated Romano or Parmesan Cheese ( hold the salt if using Romano, it's a salty cheese)
Olive Oil

In a Food Processor:

Add Basil and Garlic

Puree until incorporated

Add Cheese and Pine Nuts and process to a thick paste

Gradually drizzle in Olive Oil until desired consistency

Season with Salt and Pepper

Enjoy!

Peace in the Kitchen!

Our field of Basil

I left out the picture of Garlic, Salt and Pepper.
This is how I process the Pesto.

This is how I freeze it

Another picture of our crop of Basil