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Serve pesto with any type of pasta or simply put a bowl out with a loaf of bread. Tightly covered, pesto keeps at least 2 weeks in the fridge.

Makes enough for 1/2-3/4 lbs. dry pasta

1/4 cup pine nuts
2 garlic cloves, peeled
1/2 cup olive oil
1/4 cup grated parmigiano-reggiano cheese
1/4 cup pecorino romano cheese
2-3 cups loosely packed basil leaves

In a food processor, combine the nuts, garlic and 1/4 cup of olive oil until smooth. Add the cheese and basil leaves and with the machine running, drizzle in the rest of the olive oil. Blend as little as possible, stop as soon as ingredients are blended together. Add salt to taste.


  • If you don’t have basil in the house, experiment with the fresh herbs you do have. Cilantro pesto, anyone?
  • Other nuts besides pine nuts can be used (try walnuts) but the pesto tends to be heavier.
  • If you only have parmigiano or romano on hand, just use 1/2 cup of that one cheese. Ideally, grate the cheese off a wedge rather than buying it pre-grated.

© recipe by Jennifer Meier & The (modern) Busy Girls’ Cookbook

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