This famous pesto recipe is from “Mama C,” my mom’s college roommates mother. She was first-generation Italian and an awesome cook. Her pesto recipe is yummy and super easy (especially if you keep Trader Joe’s basil plants in your pots at home!). You can also mix up the nuts in the recipe to use what you have . For instance, we just made it with walnuts and loved it.
It stays fresh in the fridge for several weeks if you top it with olive oil. Mama C used to make the most of fresh summer basil by making batches of this and freezing it in little containers too.
- 1/2 cup olive oil, preferably extra virgin
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 2 cups fresh basil leaves (or 4 tablespoons dried basil)
- 3/4 cup grated parmesan cheese
- 1/4 cup grated Romano cheese
Place oil and nuts, garlic and salt in a blender or food processor. Process until nuts and garlic are finely chopped. Add basil and process until finely chopped. Stir in parmesan and Romano cheese.
Serve with your favorite pasta (gnocchi shown above). Or, spread it on a pizza!