Pesto Genovese With Sweet Basil

A perfect pesto sauce to enhance "Pasta con Burro" or pasta with butter or delightful on ravioli and tortellini! This recipe was given to me by my Italian grandmother brought over from Tuscany.

• Ready In: 10 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 1  cup olive oil
• 2  garlic cloves
• 3  tablespoons pine nuts
• 1  teaspoon salt
• 1  cup romano cheese
• 2  cups basil leaves
• 1⁄4 teaspoon pepper

Directions

1. Place olive oil and garlic in a blender and blend until smooth with blades spinning.
2. Remove cap from the blender and add the pine nuts.
3. Blend until smooth then add basil leaves a few at a time.
4. Continue mixing until well blended.
5. Add salt and pepper.
6. On lowest speed, add Romano cheese and blend down.
7. Set aside until needed.
8. Will keep 6 weeks in the refrigerator.