Classic Basil Pesto - contributed by Jennifer Zhang
From Very Pesto by Dorothy Rankin
2 cups loosely packed fresh basil leaves
2 large cloves garlic
½ cup freshly grated Parmesan cheese
2 T freshly grated Romano pecorino cheese
¼ cup pine nuts or walnut halves
½ cup olive oil
Salt and freshly ground black pepper
Combine the basil, garlic, cheeses, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for 5 minutes before serving.
Makes about 1 cup
Pesto will keep in the refrigerator for 3 to 4 weeks in a tight container with a thin layer of olive oil on top. Pestos can be frozen for a year or more if packed carefully. Freeze it in small quantities (ice cube trays) to make it easy to thaw in just the amounts you need.
Pesto is a good accompaniment to pasta, chicken, vegetables, soup, baked potatoes, or bread.
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