Pesto

1. 4 cups well packed basil leaves
2. 6 garlic cloves, peeled and sliced
3. 1 cup pine nuts or walnuts (or a combination of the two)
4. 1½ cups extra virgin olive oil
5. salt and pepper
6. 1 cup freshly grated Parmesan or pecorino cheese (or a combination of the two)

• Place the basil leaves and garlic in a food processor or blender and process until the basil is finely chopped.
• Add the nuts and process until the nuts are also finely chopped.
• With the motor running, add the oil in a slow, steady stream. after the oil is incorporated, turn off the machine and add the salt and pepper to taste. add the cheese and process until combined.
• If not using immediately, store in an airtight container with a thin coating of olive oil on top to keep the pesto from going dark. Pesto covered with oil will keep well in the refrigerator for 2 weeks.

Posted in: Dips  and  Accompaniments