I do not, however, add the cheese or butter.
Because I always make freeze it; pouring the deliciousness
into ice cube trays and once frozen popping the green delights out
and storing in one big freezer bag for consumption
throughout the year!
|Photo by Bruce Barone.|
2 cups tightly packed basil leaves
3 tablespoons pine nuts
1/2 cup olive oil
2 garlic cloves, chopped fine before being added to the processor
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons grated Romano cheese
3 tablespoons butter, softened
Blend all ingredients except cheese and butter until relatively smooth. Fold in cheese by hand to give that chunky, rustic texture. Fold in softened butter, incorporating it evenly into the pesto.
If freezing, do not add cheese and butter; add to thawed pesto just before serving. Top with a thin layer of olive oil, which will help keep pesto green.