While I was visiting Italy this fall, I fell in love with Pesto. I have enjoyed basil and the many health benefits in other ways, but for some reason I hadn't had pesto in years. What I love about this pesto is that it can be used so versatility. I enjoy eating it tossed with pasta, on crackers, with cheese, on wraps as well as on sandwiches. It's been so fun to adventure with growth the basil and then making the pesto at home. I love knowing how my food is grow as well as prepared. Prego!
4 cups of fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup organic pine nuts (sometimes I switch this up for pecans)
1/2 cup freshly shredded Parmesan cheese
1/4 cup pecorino Romano
1. Wash the basil
2. Add all ingredients to a high speed blender and blend