Fortunately I will have the pleasure of pesto all summer.
3 cups of fresh basil
1/2 cup pine nuts
4 cloves of garlic
1/2 cup parmesan and asiago mixed
1/2 cup extra virgin olive oil
salt & pepper
In a blender mix the basil, garlic, pine nuts and cheese. While the blender is running, add the olive oil and salt and pepper.
Just that easy!
Serve with angel hair pasta
Store: Store in a air tight jar with 1 tbls of olive oil drizzled on top in the refrigerator for up to one week.