•6 loosely packed cups fresh basil (daddy long legs from garden that decides to creep around while you’re cutting the garlic not included)
•2-3 cloves garlic
•around 1/3c olive oil
•1/2c pine nuts
•1/3-1/2c Parmesan and Romano cheese (or pecorino if you’re not cheap like me!)
Blend! Makes a little under a jar of pesto (depends how much olive oil is used) which is supposed to last about a week. I served it on multigrain toast with roasted red pepper, spinach, cheese, and mushrooms. Also excellent as a cream sauce base.