- 1/4 cup plus 1 tablespoon olive oil
- 2 tablespoons pine nuts (pignolias)
- 1 cup tightly packed fresh basil leaves, rinsed, drained, and stemmed
- 2 medium cloves garlic
- 1/4 teaspoon salt
- 1/4 cup freshly-grated Parmesan cheese
- 1 1/2 tablespoons freshly-grated Romano cheese
- Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat.
Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown,
30 to 45 seconds.
- Transfer nuts immediately to paper towel-lined plate to drain. Combine pine nuts,
basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender
container. Process until mixture is evenly blended and pieces are very finely chopped.
Transfer basil mixture to small bowl.
- Stir in Parmesan and Romano cheeses.
- Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week; or pesto
can be frozen for several months.
- Thaw and bring to room temperature before using.
Toss pesto with hot cooked buttered fettuccine or linguine. It will dress 1/2
to 3/4 pound pasta.