Makes about 2 cups
Pesto, or pesto sauce, is a simple puree of fresh basil, garlic, cheese, and fine olive oil. It is vitally important when making pesto that you use a fine quality olive oil in your recipe. If you must rinse the basil, be sure to dry it thoroughly before beginning. Also if you must store your pesto after making it, drizzle just enough olive oil over the surface to thinly cover and prevent discoloration.
- 4 cups fresh basil leaves
- 10 cloves of garlic peeled
- ¾ cup extra virgin olive oil
- 5 tablespoons soft butter
- ¾ fresh grated gourmet Parmesan cheese
- 4 tablespoons fresh grated Romano cheese
- ½ cup pine nuts
Put basil leaves in a blender or food processor.
Add garlic cloves and blend at the medium speed setting.
Slowly pour in ½ cup olive oil while running.
Stop and scrape off basil from sides occasionally.
After basil is finely pureed, spoon the mixture into a mixing bowl.
Fold the softened butter into the basil mixture. Now add the grated cheeses and blend well. Add the remaining olive oil to the blend, and stir in pine nuts.When serving pesto over pasta or fish, you can thin it with one or two tablespoons of hot water. Pesto is not meant to be cooked.
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