Plan Ahead: Make pesto a day ahead.
20-25 small/medium size fresh basil leaves
½ cup olive oil
⅓ cup pine nuts
1 cup fresh Parmesan cheese, grated
⅓ cup Romano cheese, grated
Fresh ground black pepper, to taste
Process in a food processor or blender until well mixed. Set aside. Or refrigerate, covered, up to 3 days. Freeze for 2 months.
You can put pesto sauce over roasted asparagus. Use in soups and sauces. Spoon over pasta or baked chicken. Use on pizza. It’s great on chicken sandwiches!
For years, most of the pesto I had tried was not my favorite sauce. I experimented with different ingredients and came up with this recipe. I have grown to love it and used it in many different ways. I especially enjoy it in tomato sauce. Try it out and experiment with this recipe. You’re going to love my pesto!