pat's Recipe

Pesto Sauce

Category: SAUCES/MARINADES

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
generous pinch of kosher salt
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup Parmigiano-Reggiano cheese, freshly
grated
3 tablespoons Pecorino Romano cheese, freshly grated

Drop garlic into a food processor with the motor runningand process until chopped.
Add the basil, pine nuts, and salt. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.
Drizzle in the olive oil with the motor running.
Transfer to a small bowl and stir in the grated cheeses.

Makes about 1 cup.

*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.