Grandpa Joe's
Basil Pesto

Fortunately, I have an unlimited supply of fresh basil every summer and fall thanks to Grandma Karen's herb garden.

About this recipe

It's probably a toss-up whether parsley or basil is used most in Italian cooking.  I use it in my pizza sauces and in some of my tomato sauces. 

As you can see here, basil pesto pizza is one of our house specialties.

Ingredients

  • 4 cups fresh Italian basil leaves, firmly packed
  • 6 garlic cloves
  • ½ cup Parmigiano-Reggiano cheese, freshly grated
  • 6 tablespoons pecorino Romano cheese, freshly grated
  • 1 cup extra virgin olive oil
  • ½ teaspoon coarse salt

Directions

  1. Place all the ingredients in a blender.
  2. Pulse until all the ingredients are submerged in the olive oil.
  3. Process at high speed until all the ingredients are finely chopped.
Basil Pesto pizza with red potatoes, red onions, and black lava salt.

Notes

  • Optionally, about ½ cup of pine nuts (pignoli) can be added to the pesto.
  • Pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
Posted: April 2014.