Boxx’s Pesto Recipe
This pesto recipe has been being made by our mother, Charlene Boxx, for years. It’s amazing!
Total Time 15 minutes mins
- 3 Cups Loosely Packed Fresh Basil
- 3/4 Cup Olive Oil We use extra virgin olive oil
- 1/2 Cup Pine Nuts Almonds or walnuts will work also
- 3 Cloves Garlic We use lots of garlic; add or reduce for your taste
- 1/2 tsp Salt
- 3/4 Cup Parmesan and Romano Cheese (combined) Freshly grated or pre-grated cheese works
In a food processor, blend nuts, garlic and salt.
Add basil leaves. Continue blending.
Slowly add olive oil.
Add cheese and continue blending until desired consistency. **If you plan on freezing, do not add cheese until after your pesto is thawed.** Put in covered containers in fridge; keeps up to 3 weeks.