Saturday, October 8, 2011

Pesto Sauce

  • 1-2 cups fresh basil
  • 1/2 cup Pecorino or Parmesan-Reggiano or Romano cheese
  • 1/3 cup pine nuts
  • 2-3 garlic cloves
  • 1/2 cup EVO

My daughter (Jessie) loves pesto sauce.  It's easy to make (although you need a food processor) and can be kept in the refrigerator.  You simply put 1-2 full cup of fresh Basil leaves, 1/2 cup of Parmesan-Reggiano or Romano cheese, 1/3 cup pine nuts and 2-3 chopped garlic cloves into the food processor.  Purists will tell you to use Pecorino cheese, but it's your choice.  Blend till finely chopped and then while still blending, pour in 1/2 cup of EVO.  You can salt and pepper to taste.  There you have it!

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