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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pesto Recipe

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This recipe for Pesto is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups fresh basil leaves, packed
3/4 cup pine nuts or walnut pieces
2-3 garlic cloves
3/4 cup + 2 T. extra-virgin olive oil
3/4 cup Parmigiano-Reggiano, finely grated
3 T. pecorino cheese, finely grated (or additional Parmigiano-Reggiano)
1/2 t. kosher salt (or more to taste)
Freshly ground pepper to taste
Directions:
Directions:
Process basil, nuts, and garlic in a food processor until finely chopped. With the processor still running, drizzle in the oil.

Add cheeses, salt, and several grinds of pepper; process again until combined. Taste and adjust seasonings.

To store, spoon the pesto into a bowl, smooth the top, and cover with a thin film of olive oil. Cover the bowl and chill until needed. The pesto will keep this way for several weeks

Makes about 1 1/2 cups Total time: 15 minutes

 

 

 

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