Pesto

Name: Pesto
Ingredients: 1 or 2 plump garlic cloves; Salt; 3 tablespoons pine nuts; 3 cups loosely packed basil leaves, stems removed, leaves washed and dried; 1/2 cup freshly grated Parmesan, preferably Parmigiano-Reggiano; 2 to 3 tablespoons grated pecorino Romano to taste; 2 tablespoons soft butter, optional; 1/2 cup extra virgin olive oil

8 ingredients

7 steps

Ingredients

1 or 2 plump garlic cloves
Salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves, stems removed, leaves washed and dried
1/2 cup freshly grated Parmesan, preferably Parmigiano-Reggiano
2 to 3 tablespoons grated pecorino Romano to taste
2 tablespoons soft butter, optional
1/2 cup extra virgin olive oil

Directions

1

By Hand: Smash the garlic with l/2 teaspoon salt and the pine nuts to break them up, then add the basil leaves a handful at a time.
2

(If youre impatient, you can speed things up by tearing the leaves into smaller pieces first.)
3

Grind them, using a circular motion, until you have a fairly fine paste with very small flecks of leaves.
4

Briefly work in the cheeses and butter, then stir in the olive oil.
5

Taste for salt.
6

In a Food Processor: Use the same ingredients but in the following order: Process the garlic, salt, and pine nuts until fairly finely chopped, then add the basil and olive oil.
7

When smooth, add the cheeses and butter and process just to combine.