Perfect Pesto
- 2 cups fresh basil, washed thoroughly, stems discarded
- 1 cup flat leaf parsley, washed thoroughly, stems discarded
- 3/4 cup toasted pine nuts
- 3/4 cup extra virgin olive oil, plus 2 tablespoons for sauteing
- 9 large garlic cloves, peeled and smashed
- 2/3 cup Pecorino Romano cheese
- 1/2 teaspoon kosher salt (optional)
- 2 ounces water for blending
- Toast pine nuts until golden, shaking pan occasionally. Roughly chop basil and parsley. Saute garlic in 2 tablespoons of olive oil on a low heat for 1 to 2 minutes. In a blender or food processor, gradually add basil, parsley, olive oil, pine nuts, garlic, cheese and salt. Add water one ounce at a time to help blend the ingredients. Pesto is finished when the consistency is smooth and creamy and the color turns a lighter green.
fresh basil, flat leaf parsley, nuts, extra virgin olive oil, garlic, romano cheese, kosher salt, water
Taken from www.epicurious.com/recipes/member/views/perfect-pesto-50106608 (may not work)