Pesto Sauce
- 4 cups basil leaves, well packed
- 4 cloves garlic, lightly crushed and peeled
- 1 cup pine nuts or walnuts (or a combination of the two)
- 1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
- 1-1/2 cups extra-virgin olive oil
- salt and pepper to taste
- Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
- Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).
basil, garlic, nuts, pecorino cheese, extravirgin olive oil, salt
Taken from www.epicurious.com/recipes/member/views/pesto-sauce-1235042 (may not work)