BC Living
Recipe: B.C. Beef and Potatoes
You’ve Gotta Try This in February 2025
Recipe: How to Make Pie Crust from Scratch
Attention, Runners: Here are 19 Road Races Happening in B.C. in Spring 2025
Nature’s Pharmacy: 8 Herbal Boutiques in BC
How Barre Enhances Your Flexibility
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Hideaway at a Mystical Earth House in Kootenay
9 BC Wellness Hotels to Relax and Recharge in This Year
Local Getaway: Enjoy Waterfront Views at a Ucluelet Beach House
B.C. Adventures: Things to Do in February
5 Beautiful and Educational Nature and Wildlife Tours in BC
7 Beauty and Wellness Influencers to Follow in BC
11 Gifts for Galentine’s Day from B.C. Companies
14 Cute Valentine’s Day Gifts to Give in 2025
8 Gifts to Give for Lunar New Year 2025
2 cups (500 mL) basil, tightly packed 2 Tbsp. (30 mL) pine nuts 1/2 cup (125 mL) extra virgin olive oil 2 large garlic cloves, peeled 1/2 cup (125 mL) grated Parmesan cheese 2 Tbsp. (30 mL) grated Romano cheese
In a food processor, process together basil, pine nuts, oil and garlic until fairly smooth. Stir in cheeses.
Serve over cooked pasta with additional grated cheese to taste.
If freezing, reserve about 2 Tbsp. (30 mL) oil and omit cheeses. Pour reserved oil over top of pesto before sealing and freezing. Makes 1 cup (250 mL).
This recipe easily serves four, and in a pinch can stretch to six.