Italian Pesto Sauce

[Guest guest]

I like it with sweet basil if available.

Mark

 

 

Italian Pesto Sauce

 

3 cups loosely packed fresh basil

3/4 cup olive oil

1/4 cup pine nuts

3 garlic cloves

1 teaspoon salt

1/2 cup parmesan cheese, freshly grated

3 tablespoons Romano pecorino cheese or parmesan

cheese

 

Put basil, oil, pine nuts, garlic and salt into a

blender or food processor. Process until smooth. Pour

sauce into small bowl. Add Parmesan cheese and Romano

pecorino cheese or extra Parmesan cheese. Mix to

blend. Taste and adjust for seasoning.

If you plan to freeze the sauce, add the cheese after

the sauce has thawed.