This recipe is worth the effort of growing your own basil. It's so easy to make and you will find so many uses for this tasty classic sauce.
With pine nuts, Italian cheeses, and plenty of garlic, this recipe is my go-to for all things Italian. I use it with frittatas, bread, pasta, chicken, fish and other things! Basil is very easy to grow. You can purchase fresh basil for this recipe but it will increase the cost. Making pesto in the summer and fall is a fun project at "harvest time".
2 cups fresh basil leaves, trimmed from the stems (lightly compacted)
½ cup olive oil
½ teaspoon salt
3 tablespoons pine nuts
3 cloves garlic, crushed slightly
½ teaspoon lemon juice
3 tablespoons softened butter
½ cup grated Parmesan cheese
2 tablespoons grated Romano cheese
Place basil leaves, olive oil, salt, pine nuts, garlic, and lemon juice in a small food processor or blender. Blend for 20 seconds or until it is a uniform consistency.
Add butter and grated cheeses. Blend until it is well mixed.
Transfer to small jars and refrigerate. Or freeze for long-term storage and thaw before use. (Pesto must be stored at refrigerator temperatures.)