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Pesto
From Michael Rossi
Ingredients
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2 cups |
Fresh Basil |
|
1/4 cup |
Pine Nuts |
|
3 cloves |
Garlic Cloves |
|
1/2 cup |
Pecorino
Romano or Parmigiano Reggiano, grated |
|
1/2 cup |
Extra virgin olive oil |
|
to taste |
Salt and Pepper |
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to taste |
Lemon Juice |
Preparation
- In a food
processor or blender, combine the pine nuts, garlic and 2 tbsp. of oil and
pulse until mixture is smooth.
- Next add the
basil, cheese and the remaining olive oil to the blender and blend until
mixture is emulsified, about 3 minutes.
- The mixture
should creamy in consistency, not soupy!
- Finish by
adjusting seasoning with salt, pepper and fresh lemon juice.
Serve over pasta.
Keeps in refrigerator one week, or
may be frozen.
Serves 4
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