This Classic Pesto (Genoese Basil) sauce recipe can be used many ways; over pasta served hot or as a dressing for a summer salad. Brush it on fish or chicken for grilling or baking or spread on crusty bread.
If the pure basil taste is too strong for you replace up to 1/3 of the basil with fresh parsley. Make extra as it also freezes well.
Ingredients:
2 cups fresh basil leaves (packed down)
1/2 cup extra virgin olive oil
2 TBLS Pine nuts
2 cloves garlic, peeled and crushed
1 TSP salt
1/2 cup grated Parmesan cheese
2 TBLS grated Romano Pecorino cheese
3 TBLS butter at room temperature
Directions:
Put all ingredients except the cheese and butter in a food processor and blend thoroughly. Fold in by hand the cheese and butter until blended well.
This will cover about 1LB of cooked warm pasta.
**OPTIONS** Â Health Friendly omit the butter.
If you are serving as a salad you can add cooked cut green beans or cherry tomatoes cut in half.