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·       2 cloves garlic

·       1 teaspoon salt

·       2 cups basil leaves (I sometimes add more.)

·       2 tablespoons of chopped pine nuts

·       ½ cup olive oil

·       ½ cup freshly grated parmesan cheese

·       2 tablespoons freshly grated romano cheese

·       4 tablespoons butter (softened)



In a food processor, add garlic, oil, salt, basil, pinenuts and olive oil.  Blend until smooth. You may need to scrape down the sides once or twice.  Add the cheeses and butter and blend briefly to incorporate the ingredients. Boil pasta. We use Le Venezianne farfalle pasta (affiliate link) or sometimes Le Veneziane fusilli pasta (affiliate link) . Add two tablespoons of the boiling pasta water to the sauce. Pour the sauce over drained pasta. Enjoy!