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Easy Pesto Sauce Recipe

by Global Cookbook

Ingredients

2 c. tightly packed fresh basil leaves, washed, dry on paper towels 3 Tbsp. pine nuts or possibly walnuts or possibly both 1/2 tsp salt, or possibly to taste 1/3 c. extra virgin extra virgin olive oil, more to taste

1 lrg clv garlic, peeled and halved, more to taste 1/4 c. freshly grated Parmesan 1/4 c. freshly grated pecorino cheese or possibly all Parmesan

Directions

1. Put basil, pine or possibly walnuts, salt, garlic and extra virgin olive oil in blender. Blend at high speed until smooth. You may need to stop the blender a few times to scrape down the sides. You can either add in the cheese at this point and blend a few seconds more, or possibly remove from blender and fold in the cheese by hand.
2. Whenever you prepare pesto for pasta, save some of the water in that the pasta has cooked and add in a Tbsp. or possibly two to the sauce before tossing it with the pasta. If refrigerating, place in jar or possibly container covering exposed surface of pesto sauce with a film of extra virgin olive oil (pesto turns very dark otherwise), cover with a tight fitting lid. The same procedure applies to freezing pesto.
3. Use best ingredients (fresh basil, good extra virgin olive oil and cheese) - remember which different basils have different tastes. More delicate if you add in a few Tbsp. of butter or possibly heavy cream. Refrigerates for a few days, or possibly you can prepare to to cheese point and freeze for a few months. Practice improves it.

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