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Rhoda's Pesto

I got this basic recipe from Rhoda Obst, the mother of our video editor at Melovision.  Whenever we would be working there to edit one of our videos, she would provide lunch.  One summer she made Pesto with pasta.  It was wonderful!  She told me she sometimes adds mayonnaise to it to use it as a spread or as salad dressing.  I always learned something from Rhoda during these lunches.  This Pesto recipe was one of the jewels she passed along.   She has since retired but I did see her recently.  If you freeze it, she told me, freeze it without the cheese for a better result.  Add the cheese when you defrost it.  She also told me you won't measure the ingredients after awhile and she was right again.  Thanks Rhoda!


  • 2 Cups fresh basil leaves
  • 1/2 Cup Olive oil
  • 2 Tablespoons pine nuts (Rhoda & I substitute walnuts)
  • 2 Cloves garlic (I use lots of the chopped garlic from a jar)
  • 1 Teaspoon salt (I don’t use salt)
  • 1/2 Cup Parmesan cheese
  • 2 Tablespoons Romano cheese         


The original recipe calls for 3 tablespoons butter but Rhoda and I don’t use any.

Blend together the basil, garlic, nuts, salt, and olive oil in a blender or food processor. When the consistency looks good (creamy), remove and put into a bowl. Stir in the two cheeses until all is blended.   When you boil your pasta, take 1 or 2 tablespoons of the pasta water and stir into the pesto to thin slightly, according to taste. 


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