2 cups fresh basil leaves, stems removed, and Packed in a glass cup measure, washed, patted dry
2-3 good size garlic cloves, chopped
1 cup walnuts coarsely broken
1 cup best quality olive oil
1 cup grated Parmesan reggiano cheese
¼ cup grated imported Romano cheese
Salt and pepper to taste
Combine the basil, garlic and walnuts in the bowl of a food processor or blender. Chop. until mostly blended. Stop and stir down between pulses.
Leave the motor running and add the olive oil in a slow steady stream.
Shut the motor off. Add the cheeses, a big pinch salt and a liberal grinding of pepper. Process briefly , then scrape out into a bowl . Cover until ready too use.
Makes 2 cups or enough to sauce 2 pounds pasta.
Pesto may be frozen in a zip lock freezer bag. Discoloration may occur when frozen. It refreshes itself again when thawed. I usually add a small amount fresh parmesan after thawing and give it a stir. I sometimes liquefy some parsley and stir that in if it's been frozen and the color isn't bright enough green.
Source-- old Bon Appétit magazine ( undated)
PS. Basil is available at farmer's markets in bunches in summer. Makes several batches. Costco is a good source for parmesan reggiano. Lemon basil makes a nice variation. Or add a squeeze lemon juice before serving.