PESTO
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INGREDIENTS
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2 cups fresh basil leaves
1/2 cup olive oil
2 tbsp pine nuts or cashews
4 cloves garlic, lightly crushed
1 tsp salt
1/2 cup freshly grated Parmesan cheese
2 tbsp freshly grated Romano cheese
3 tbsp butter (softened to room temperature)
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INSTRUCTIONS
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But the boasil, olive oil, nuts, garlic cloves and salt in the blender or food processor and mix and high speed. Once the ingredients are evenly blended, add the cheeses. Once those are blended, add the butter and mix a bit more.
If you are serving over pasta, add a tbsp or so of the water in which the pasta boiled.
call me a purist, but had chopping pesto is the way to go!! Food processors whip too much air into them and alters the taste a texture.
Granted, I am not saying that you should have that much knife work. We all know your special gift for slightly mangling youself. XD
uh…*yah* 🙂 i’ll take the slightly substandard version and save my fingers for more days of cooking. maybe someday i’ll give the mortar method a try…i doubt i can accidentally *grind* an appendage off 😉
one word:
Mezzaluna