Basic pesto recipe

Yield: 4 Servings

Measure Ingredient
2 cups Basil leaves; packed tightly
3 Cloves garlic
¼ cup Pine nuts
¼ cup Parmigiano reggiano; freshly grated
3 tablespoons Pecorino; freshly grated
1 cup Ligurian olive oil
Salt and pepper; to taste

In a food processor pulse basil leaves, garlic, pine nuts and cheeses until blended. With motor running, pour olive oil in a thin stream until incorporated. Season with salt and pepper.

Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@...> on Jan 10, 1998

Similar recipes