Pesto

Name: Pesto
Ingredients: 2 c. fresh basil leaves, thoroughly washed and patted dry; 4 large garlic cloves, peeled and chopped; 1 c. chopped walnuts; 1 c. olive oil (best quality); 1 c. Parmesan cheese, freshly grated (imported); 1/4 c. Romano cheese, freshly grated (imported); salt to taste

7 ingredients

5 steps

Ingredients

2 c. fresh basil leaves, thoroughly washed and patted dry
4 large garlic cloves, peeled and chopped
1 c. chopped walnuts
1 c. olive oil (best quality)
1 c. Parmesan cheese, freshly grated (imported)
1/4 c. Romano cheese, freshly grated (imported)
salt to taste

Directions

1

Combine basil, garlic and walnuts in the bowl of a food processor or half the recipe and use a blender and chop.
2

For basil, I use my Sunbeam Oscar, then add to blender with other ingredients.
3

Leave the motor running and add the olive oil in a slow, steady stream.
4

Shut the motor off to add the cheese and a big pinch of salt.
5

Process briefly to combine, then ready to use. Makes 2 cups; enough to sauce 2 pounds of pasta.