Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.

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INGREDIENTS

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts (can sub chopped walnuts)

• 3 garlic cloves, minced (about 3 teaspoons)

• 1/4 teaspoon salt, more to taste

• 1/8 teaspoon freshly ground black pepper, more to taste

• Optional Lemon juice to taste (for freshness about 1 Tbs)

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This is best with a mortar and pestle but a food processor works as well.

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Grind or blend basil and nuts until fairly smooth

add in cheese and garlic and blend some more

while blending add in the olive oil slowly

finish with salt, pepper and lemon to taste.

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Enjoy on just about any pasta or smear it in your grilled cheese like Carolina does.