"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

William Sonoma Fresh Pesto Recipe

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This recipe for William Sonoma Fresh Pesto, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 TBLS. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1/2 cup extra-virgin olive oil, plus more as
needed
1/2 cup grated Parmigianino-Reggiano cheese
1/4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste

Directions:
Directions:
In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.

 

 

 

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