Basil
Pesto Sauce
2 cups fresh basil leaves, packed
1/2 cup freshly
grated Reggiano Parmesan or Pecorino Romano (or any combination of
these 2 cheeses, you can grate it yourself with a food processor)
1/2
cup extra virgin olive oil
1/3 cup pine nuts
3-5
medium sized garlic cloves, minced
Salt and freshly ground
black pepper to taste
Other nuts may be used to
replace the nine nuts: walnuts or almonds for example. Like any other
recipe: if you use the best ingredients .. the final product will be
more rewarding.
Combine the basil, garlic, cheeses
and nuts in a food processor or blender. Process to mix. With the
machine running, slowly add the olive oil. Season to taste with salt
and freshly ground pepper and process to the desired
consistency. Process basil pesto until it forms a thick
smooth paste. If making a larger quantity: mix all smaller batches
together well. Basil pesto keeps in refrigerator one week, or freeze
for a few months. This recipe makes about 1 cup or so.
Mike
Ludgate
Farms
1552 Hanshaw Rd.
Ithaca, NY 14850