Pesto

Name: Pesto
Ingredients: 2 generous c. basil leaves, washed and dried; 1/2 c. Italian parsley leaves, washed and dried; 4 to 6 cloves fresh garlic; 1/2 c. pine nuts, walnuts or cashews; freshly ground black pepper to taste; 1 generous c. good olive oil; 1 c. freshly grated Parmesan cheese; 1/4 c. Romano cheese (if desired)

8 ingredients

4 steps

Ingredients

2 generous c. basil leaves, washed and dried
1/2 c. Italian parsley leaves, washed and dried
4 to 6 cloves fresh garlic
1/2 c. pine nuts, walnuts or cashews
freshly ground black pepper to taste
1 generous c. good olive oil
1 c. freshly grated Parmesan cheese
1/4 c. Romano cheese (if desired)

Directions

1

Combine all but oil and cheeses in a food processor and process until smooth, adding olive oil gradually.
2

Stir in cheeses and taste for balance and consistency, adding more cheese or olive oil and adjusting garlic to your taste.
3

More olive oil is necessary to make a sauce for pasta, less for pesto to top crackers and cream cheese.
4

Mix pesto with mayonnaise, yogurt or sour cream for a dip. Pesto is wonderful swirled in tomato, vegetable or minestrone soup.