Pesto

1. 1

   In a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.

2. 2

   In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon.

3. 3

   Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto. Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.