Pesto Sauce

Recipe Courtesy of Florence Fabricant from New York Times Cooking

Makes 2 cups

2 cups (approx. 1 bunch) fresh basil leaves (no stems)
2 Tbsp pine nuts
2 large garlic cloves
1/2 cup extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano cheese

Combine basil leaves, pine nuts and garlic in a food processor until very finely minced.

With the machine running, slowly dribble in oil until mixture is smooth

Add cheese and process briefly, just long enough to combine

Season with salt & pepper to taste

Store in refrigerator or freezer

Send mail to the WebMaster

Apache Logo