pat's Recipe

Classic Genovese Pesto Sauce

Category: SAUCES/MARINADES

1/3-1/2 cup olive oil
2 cups firmly packed fresh genovese or sweet basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan or Romano cheese
3/4 garlic cloves, peeled and quartered
1/4 tsp salt
ground black pepper

In a food processor combine 1/3 cup of the oil, basil, nuts, cheese, garlic and salt. Cover; process until nearly smooth, adding enough remaining oil until desired consistency. Add black pepper to taste. Use immediately or divide into 2 portions; place each in a small airtight container. Refrigerate up to 2 days or freeze up to 3 months. Thaw in regriferator before using.

makes about 1 cup