Pesto
breads, fruits
1 1/2 cup packed fresh basil leaves
3 cloves garlic; peeled
1 tablespoon romano; grated
2 tablespoon parmesan; grated
1/2 cup olive oil
1/4 cup pine nuts
1 salt to taste
1 pepper to taste
1 more olive oil (for storage purpos; es)
In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin steady stream through the feed tube. Add the pine nuts and blend the mixture until smooth. Season with salt and pepper if youwish. To store, transfer to a jar and pour a thin layer of olive oil over the topto preserve the pesto. Keep refrigerated.
Yield: 1 servings
