Ralph probably tried at least 2 dozen pesto recipes and he settled on the following two. If you intend to make lots of it and freeze it, then don't add the cheese until you are ready to use it later. Since basil seems to be readily available year-round now, I just make a little at a time and have it fresh.
Pesto sauce is great with pasta, of course, but it can be used as a sauce with chicken, or added to a sandwich, or appetizer toasts with sundried tomatoes
Pesto #1
- 1 cup firmly packed fresh basil leaves
- 2 garlic cloves, chopped
- 1/3 cup walnuts or pine nuts, or a mix
- 3/4 cup olive oil
- 1/3 cup grated parmesan cheese
- 1/3 cup grated romano cheese
Combine basil, garlic and nuts in food processor and process until thick and finely blended. Slowly add the olive oil with motor running to desired paste. Add the cheeses and process a few seconds to blend. Taste for salt and add if needed. Yields about a cup of pesto.
Pesto #2
- 4 cups packed basil leaves
- 8 garlic cloves
- 1 cup olive oil
- 1/3 cup water
- 3/4 cup pine nuts
- 1 stick of butter (8 T.), softened
- 1/2 cup parmesan cheese
- 1/2 cup romano cheese
Place 2 cups basil and all remaining ingredients in the processor and process. Add the remaining 2 cups of basil when there is room and process until well blended. Makes 2 pints.