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Basil Pesto Sauce


2 tablespoons pine nuts
¼ cup plus 1 tablespoon olive oil
1 cup rinsed, drained, fresh basil leaves
2 medium garlic cloves
¼ teaspoon salt
1-½ teaspoon freshly grated Romano cheese
¼ cup freshly grated Parmesan cheese


Heat 1 tablespoon oil in small saucepan over medium-low heat.
Add pine nuts, sauté, stirring and shaking pan constantly until nuts are light brown - 30 to 45 seconds.
Transfer nuts immediately to paper towel plate to drain.
Combine the pine nuts, basil leaves, garlic, salt, and remaining ¼ cup oil in a food processor, blender,
Process until mixture is evenly blended and pieces are finely chopped. Transfer basil mixture to small bowl. Stir in both cheeses. Pesto can be refrigerated, covered with a thin layer of olive oil, for up to one week - or the pesto can be frozen for months. Thaw and bring to room temperature before using. Makes about ¾ cup of pesto

  • Serving Suggestions:
  • Use pesto with hot cooked buttered fettuccine or linguine.
  • Dressing up ½ to ¾ pounds of pasta.
  • Whisk small amounts of pesto in vinaigrette for tossed salads.
  • Mix pesto with softened butter to be used in steamed vegetables, poached fish, or omelets.
    could be used in meat soups

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