Basil Pesto
2 cups basil, washed and patted dry (approx. 4 ounces)
1 cup olive oil
1 ½ ounces pine nuts, coarsely chopped
2 cloves of garlic, finely chopped
1/3 cup of pecorino romano cheese
½ teaspoon of salt
Coarsely chop basil. Mix well with remaining ingredients. Let stand for a minimum of 1 hour before using. Spoon and toss pesto well with cooked spaghetti. This recipe is enough for 2 pounds of pasta.
Larry’s tips: No food processor. This should be rustic, not pureed like store bought pesto. Pesto is also fantastic over fish, steak, and vegetables. You can substitute basil with parsley, mint, or any combination. You can store pesto in refrigerator or freezer.