Pesto

[Recipes Index] [World of Chefs]

Ingredients:

• 4 cups packed fresh basil leaves
• 1/2 cup Italian flat leaf parsley
• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts
• 3 garlic cloves
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 1/4 cup freshly grated Pecorino Romano cheese

Preparation:

Combine the basil, parsley, garlic and pine nuts in a food processor or blender and process until the mixture is finely minced. Add the cheeses and briefly mix. Lastly, pour the olive oil in a thin stream into the food processor and mix thoroughly. Transfer to a bowl, and either use it immediately or cover with a thin layer of olive oil to prevent the mixture from darkening, cover and refrigerate until ready for use. Pesto sauce can be added to freshly cooked pasta or spooned onto small, appetizer-size pizzas that have been topped with mozzarella and Italian Fontina cheeses and pre-baked. The pasta or pizzas can then be topped with freshly grated Parmesan cheese before serving.

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