Recipe Basil Pesto from Community Gardeners’ Cookbook p. 308
1/2 cup pine nuts
4 to 6 cloves garlic, to taste
4 cups shredded fresh basil leaves
1 cup oilve oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
Blend the first four ingredients in a food processor as finely as possible. Transfer the mixture to a medium boil and stir in the cheeses. Add salt to taste.
Stores in the refrigerator for up to 3 days.
If you freeze this, do not add the cheese until time to serve.
Note from the author of Community Gardeners’ Cookbook: “For the pesto, I use only the leaves. I save the stalks, which I hang upside down to dry then throw them in the fireplace fire in winter for a nice aroma.” p. 308