I was making a new recipe for dinner the other night and the recipe called for Basil Pesto. I had Basil Pesto in the refrigerator, but it turned out to be older than I thought. So, as is my custom, I started searching on-line for a home-made version. Unfortunately all the recipes I found called for ingredients I didn’t have, primarily pine nuts and fresh basil. But I got lucky and found this recipe on Master’s Tech Home – it turned out great and I’ll be using it from now on!
- 1-1/2 cups fresh basil OR 3 tablespoons dried, crushed basil
- ¼ cup olive oil
- ¼ cup grated Parmesan or Romano cheese
- 1 clove garlic (optional – but I included it)
With fresh basil:
Pound basil in a mortar and add garlic and cheese. Then add olive oil slowly until it is the consistency of creamed butter.
With dry basil:
Grind basil until it becomes a fine powder. For a better texture, reconstitute basil by soaking it in the olive oil for 10 minutes to an hour. Mix in food processor the basil, olive oil, cheese and garlic until they are well blended.