Pesto
The Vegetable Bible
Pesto
The Vegetable Bible
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1 1/4 cup pine nuts 3 cloves garlic 1 teaspoon salt 11 cups basil leaves 2/3 cups freshly gated pecorino cheese 2 cups freshly grated Parmesan cheese 2 1/4 cups olive oil Directions: Pound the pine nuts, peeled garlic, and salt to a smooth paste in a mortar with a pestle. Add the basil and pound it to a paste. Pour the mixture into a bowl and add the pecorino and Parmesan cheeses. Stir in the olive oil. Store in the refrigerator. Makes 4 servings. |