Pesto (Basil Sauce) - cooking recipe

Ingredients
    2 c. loosely packed, fresh basil leaves (no stems)
    1/4 c. pine nuts (pignoli)
    2 cloves garlic
    4 Tbsp. grated Romano or Parmesan cheese
    4 to 6 Tbsp. olive oil
    salt and pepper
    Parmesan cheese, grated
Preparation
    Put
    basil, garlic and pine nuts into a blender.
    Blend at low
    speed
    for
    a
    few
    seconds until the ingredients are chopped.
    Add
    4
    tablespoons cheese and half of the olive oil and blend
    again.
    Scrape
    the mixture down from the sides of the blender.
    Turn speed to low and trickle in remaining olive oil while blending.
    By hand stir in salt and pepper.

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