Pesto

Name: Pesto
Yield: 2 cups, enough to sauce 2 pounds pasta
Ingredients: Salt and freshly ground black pepper, to taste; 2 cups fresh basil leaves, rinsed and patted dry; 1 cup best-quality olive oil; 4 good-size garlic cloves, peeled and chopped; 1 cup shelled walnuts; ¼ cup freshly grated Romano cheese; 1 cup freshly grated Parmigiano-Reggiano cheese

Preparation info

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités.

Ingredients

2 cups fresh basil leaves, rinsed and patted dry
4 good-size garlic cloves, peeled and chopped
1

Pasta
Vegetarian

Method

Combine the basil, garlic, and walnuts in a food processor and pulse to chop.
Leave the motor running and add the olive oil in a slow, steady stream.
Shut the motor off, add the cheeses, and a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.