Pesto Sauce

• 2 clove garlic
• 1 1/2 cup purple basil
• 1/4 cup toasted pine nuts
• 1/3 cup plus 2 tablespoons extra virgin olive oil
• 1 tbsp chopped shallot
• 1/4 cup parmesan cheese
• 1/4 cup asiago cheese
• 1/4 tsp kosher salt
• 1/8 tsp white pepper

1. Toast pine nuts first.
2. In a small pan over medium heat place in pine nuts.
3. Cook for just a moment or so, shaking the pan or stirring.
4. They are done when you just start the smell the nuts and are a very light brown.
5. In a food processor, add the shallot, cheeses, basil, garlic, salt and pepper.
6. Turn on low speed and drizzle in the oil.
7. Blend ingredients until no chunks of garlic or cheese show.
8. Under 30 seconds.
9. Here's your pesto.
10. Add this over cooked pasta or I love to top grilled chicken with this.
11. This is good for 1/2 pound of dried pasta.
12. Store in an airtight container up to several days in the refrigerator.
13. Recipe by taylor68too.
14. Inspired by my friend Petra.

clove garlic, purple basil, nuts, extra virgin olive oil, shallot, parmesan cheese, asiago cheese, kosher salt, white pepper

Taken from cookpad.com/us/recipes/357141-pesto-sauce (may not work)