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Classic Italian Pesto


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2 cups fresh basil leaves
1/2 pound Parmaseano Regianno cheese, cut into 1-inch cubes
1 cup extra virgin Italian olive oil
1/2 cup pinon seeds
1 teaspoon salt
1 teaspoon ground black pepper

Place cheese in food processor and chop until you achieve a fine grate. Add remaining ingredients except for oil, and chop until all are finely chopped. With blade moving, drizzle in the oil and continue until well-blended. It should be a thick paste, but add more oil if you like it thinner. Adjust seasoning. Scrape into a sealed container and refrigerate. Bring to room temperature before using. Keeps in refrigerator about 2 weeks.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.