Pesto
Melanie
ingredients
- 1/2 cup pine (pignolia) nuts
- 4 cloves of garlic - peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 - 4 cups fresh basil leaves
- 1/4 pound freshly grated Parmesan cheese
- 1/4 pound freshly grated Pecorino or Romano cheese
- 1 1/2 - 2 cups fine olive oil
directions
- 1
To make in a food processor or blender, grind all ingredients until fine with 1/2 cup of olive oil. Add the remaining oil and process until smooth and creamy.
- 2
To preserve pesto, omit the cheese and add enough olive oil to come 1/2 inch above the pesto. Covered this way, pesto will remain fresh throughout the winter. Pesto and be frozen in usable quantities in plastic bags, or stored in glass jars in the refrigerator.
Source: Pat Klass
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