Whats better than Pesto? Huh, no really?! We used to buy ours from Costco by the truckload! Not anymore!
Your jaw would have dropped to see how many (33) basil plants I had in the garden last year. Each growing about 30 or more inches tall! That is a LOT of sweet basil! Oh, and I also had about 10 globe and 10 thai basil plants! What did that mean for my summer? You could most often find me in the kitchen whipping up big batches of pesto! It smelled so good all summer long and I never tired of the process! I love that I can pull a bag out of my freezer even in the depths of winter and be reminded of summer and all of those beautiful plants!
The recipe I have posted is just a guide. Adjust the ingredients to suit your taste. I rarely measure anything when I make it now…I just go by how it looks, smells, and feels. As it should be!
4 c fresh basil leaves
10 garlic cloves
1 1/3 c mixed pine nuts and pistachios
1 1/4 c evoo
1 1/4 c freshly grated Parmesan and Romano cheeses
2 t chipotle pepper flakes
Place the basil, garlic, pepper and nuts together in a food processor. Add the oil while the machine is processing. Add the cheese and mix briefly. You may have to do this in two batches depending upon the size of your food processor!
Oh, you can buy the pistachios shelled at Sams! Saves a good bit of time and energy!