Classic Basil Pesto July 19 2007
Heady fresh pesto has unlimited uses for an imaginative chef: the base for a creamy dressing, a topping for grilled fish, a spread for toasted baguettes, a condiment for gourmet burgers, and of course, a sauce for tender pasta.
Estimated Times: Preparation Time: 10 mins Cook Time: 0 mins Servings: 4
Ingredients
2 cups fresh basil tightly packed
2 cloves large garlic peeled
1/2 cup grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
1/4 cup pine nuts or walnuts
1/2 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions In a food processor or blender, combine basil, garlic, Parmesan cheese, pecorino Romano cheese and pine nuts; process to mince. With machine running, slowly add olive oil. Season to taste with salt and freshly ground pepper and process to desired consistency. Let stand 5 minutes before serving.
NOTE: Spoon your pesto into ice cube trays to freeze. When solid, transfer the easy-to-thaw cubes into Tupperware or a freezer bag for convenient storage.
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