Pesto

Name: Pesto
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

6 ingredients

7 steps

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

Directions

1

Wash and dry basil well.
2

In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste.
3

With motor running, add olive oil in a thin stream.
4

Scrape pesto into a bowl (it will still be fairly grainy).
5

Add cheeses and mix well.
6

Adjust seasoning with salt.
7

If pesto is too thick, add some more olive oil; some oil should appear around edges.