Make Basil Pesto

Credit: Terry Guscott

2 cups (500 mL) basil, tightly packed
2 Tbsp. (30 mL) pine nuts
1/2 cup (125 mL) extra virgin olive oil
2 large garlic cloves, peeled
1/2 cup (125 mL) grated Parmesan cheese
2 Tbsp. (30 mL) grated Romano cheese

In a food processor, process together basil, pine nuts, oil and garlic until fairly smooth. Stir in cheeses.

Serve over cooked pasta with additional grated cheese to taste.

If freezing, reserve about 2 Tbsp. (30 mL) oil and omit cheeses. Pour reserved oil over top of pesto before sealing and freezing. Makes 1 cup (250 mL).

This recipe easily serves four, and in a pinch can stretch to six.