Pesto

Name: Pesto
Prep time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H14M0.000S
Yield: 2/3 Cup.
Ingredients: 1 cup basil leaves, carefully stemmed, very firmly packed; 2 tablespoons pine nuts; 2 teaspoons minced garlic; 6 tablespoons Ligurian or ProvenHal olive oil; 2 teaspoons freshly-grated Parmesan cheese, firmly packed; 2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed

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Total: 14 min

Prep: 14 min

Yield: 2/3 Cup.

Total: 14 min

Prep: 14 min

Yield: 2/3 Cup.

Ingredients

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1 cup basil leaves, carefully stemmed, very firmly packed

2 tablespoons pine nuts

2 teaspoons minced garlic

6 tablespoons Ligurian or ProvenHal olive oil

2 teaspoons freshly-grated Parmesan cheese, firmly packed

2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed

Directions

Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy). Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges.;