Basil, Parmesan, And Pine Nut Sauce - {Pesto}

There are few sauces that compare with this renowned creation from Genoa. Originally, and in some places still, pesto is made with a mortar and pestle; hence, the word "pesto," which derives from the verb "pestare," meaning "to pound." Use the most fragrant basil and the best olive oil and Parmesan available. Serve pesto over pasta or a salad, or use it as a dipping sauce or as an enhancement for vegetable soups.

Cuisine: Italian
Courses: Sauces
Serves: 1 people

Recipe Ingredients

2 cups	80g / 2.8oz	Fresh basil leaves
2		Garlic cloves - chopped
1/2 cup	73g / 2.6oz	Freshly grated Parmesan cheese
		(preferably Parmigiano-Reggiano)
2/3 cup	157ml	Extra virgin olive oil
1/4 cup	59ml	Pine nuts
		Salt - to taste
		Black pepper, freshly ground - to taste

Recipe Instructions

In a food processor, combine all the ingredients and blend until thoroughly combined. This recipe yields about 1 1/2 cups of sauce.

Source:
THE BEST OF ITALY by Evie Righter with recipes by Georgia Downard (c) 1992 - Collins Publishers, San Francisco, CA - 96 pages - $14.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest

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