Italian Recipes – Pesto

Pesto

Pesto 1/4 cup plus 1 tablespoon olive oil2 tablespoons pine nuts (pignolias)1 cup tightly packed fresh basil leaves, rinsed, drained, and stemmed2 medium cloves garlic1/4 teaspoon salt1/4 cup freshly-grated Parmesan cheese1 1/2 tablespoons freshly-grated Romano cheese Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat Add pine nuts; saut

Pesto

Pesto Genoa is the home of pesto since basil flourishes all over Liguria This version can be made without the pine nuts, also 4 cups fresh basil leaves1 clove garlic1 tablespoon pine nuts1/3 cup Parmesan, freshly-grated1/3 cup Pecorino, freshly-grated5 tablespoons olive oilSalt, to taste Put basil, garlic, pine nuts and cheeses in a blender; add […]