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
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