Pesto Sauce
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Pesto Sauce
2 cloves garlic, peeled
1 teaspoon salt
2 cups tightly packed fresh basil leaves
1 tablespoon finely chopped pinenuts
½ cup extra virgin olive oil
½ cup freshly grated parmesan cheese
2 tablespoons freshly grated romano cheese
3 tablespoons butter, softened
In processor or blender, add garlic, salt, basil, pinenuts and olive oil and process until smooth, scraping down sides one or two times.
Add cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
Store in refrigerator or freeze. (Fast-freeze small servings in ice cube trays...remove and place in freezer bags; return to freezer.) Bring to room temperature before using as a spread on pizza or bruschetta, or toss with freshly cooked pasta.
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| Joe Wallace |
