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Pesto 2


2 cups firmly packed fresh basil leaves
3/4 cup grated Pecorino Romano cheese
3/4 cup extra virgin olive oil (or more, as needed)
2 tbs. pine nuts
4-5 cloves garlic (to taste)

Place all ingredients into food processor. Cover and process until fairly smooth. Add olive oil until you reach the desired consistency. I find it's usually necessary to add a bit more than 3/4 cup.

Option:
For a nuttier flavor, roast the pine nuts in a greaseless frying pan until they are slightly browned before adding them to the processor.

Toss with cooked pasta.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.