Fresh Basil Pesto
2 C fresh basil leaves, rinsed and patted dry
2 large cloves of garlic
1/2 c freshly grated Parmesan cheese
2Tbsp grated Romano cheese
1/4 c walnuts
1/2 extra virgin olive oil
Salt ; pepper to taste
Combine the basil garlic, cheeses, and walnuts in food processor. Process to mix. With the machine running, slowly stream in olive oil, add in salt and pepper to taste, and process to desired consistency. Serve over hot cooked pasta, or make Basil Pesto Bruschetta with garden tomatoes. like I did.
Basil Pesto Bruschetta with Local Tomatoes
Toast a couple of slices of good baguette. Toast until lightly brown. Smear a couple of Tbsp. of fresh basil pesto over bread. Top with fresh, locally grown tomatoes. Enjoy. The pesto already has cheese in it, so I didn't sprinkle any extra over my Bruschetta!