Basil Pesto Sauce

Buy Pine Nuts here

2 tablespoons pine nuts
1/4 cup plus 1 tablespoon olive oil
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
-- (do not use dried basil)
2 medium garlic cloves
1/4 teaspoon salt
1-1/2 teaspoon freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese

Heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts, sauté, stirring and shaking pan constantly until nuts are light brown - 30 to 45 seconds.

Transfer nuts immediately to paper towel -line plate to drain.

Combine the pine nuts, basil leaves, garlic, salt, and remaining 1/4 cup oil in a food processor, blender, or and dicing machine. Process until mixture is evenly blended and pieces are finely chopped.

Transfer basil mixture to small bowl. Stir in both cheeses. Pesto can be refrigerated, covered with a thin layer of olive oil, for up to one week - or the pesto can be frozen for months. Thaw and bring to room temperature before using.

Makes about 3/4 cup of pesto....

Serving Suggestions: Toss pesto with hot cooked buttered fettuccine or linguine. This recipe will dress up 1/2 to 3/4 pounds of pasta. Whisk small amounts of pesto in vinaigrette for tossed salads. Mix pesto with softened butter to be used in steamed vegetables, poached fish, or omelets. Also used in meat soups....

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