Great Recipe for Pesto

29 May

1/4 c. pine nuts      3 medium cloves garlic, unpeeled

2 c. packed fresh basil leaves     

2 tbsp. fresh parsley leaves

7 tbsp. extra virgin olive oil        salt & pepper

1/4 c. finely grated Parmesan or Pecorino Romano cheese

Toast the nuts in a small heavy skillet, stirring frequently, until just golden and fragrant., about 5 minutes, set aside. Add the garlic to the empty skillet and toast over medium heat,  shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes.  Let the garlic cool slightly, then peel and chop.

Place the basil and parsley in a heavy duty 1 gallon ziplock bag,  Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

Process the nuts, garlic,  herbs,  oil and 1/2 tsp. of salt in a food processor until smooth,  stopping as necessary to scrape down the sides of the bowl,  about 1 minute.  Stir in the cheese and season with salt and pepper to taste. 

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