Farmers Daughter Herbs

italian pesto

1/4 cup pine nuts

2 oz. fresh basil leaves

2 cloves garlic, pealed

6-8 tbsp. oilve oil

1/3 cup grated romano

1/4 cup grated parmesan



Black Pepper




1.In an ungreased skillet, toast the pinenuts over medium heat until golden; cool.


2. Wash the basil; shake dry and chop it.


3.Place the cooled pinenuts, chopped basil, garlic and oilve oil in a food processor (or blender) and pure'e until creamy.


4.Stir in the cheeses. Season to taste and serve over pasta.