PESTO

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Pesto image

Provided by Gianni Scappin

Categories     Sauce     Cheese     Garlic     Vegetarian     Parmesan     Basil     Pine Nut

Yield Makes 3 cups

Number Of Ingredients 7

1 small garlic clove, sliced
4 cups loosely packed fresh basil
1/2 cup freshly grated Pecorino Romano
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup pine nuts, toasted
1 cup extra-virgin olive oil
Kosher salt

Steps:

  • 1. In a small pot of boiling water, blanch the garlic for 1 minute.
  • 2. In a blender, combine the garlic, basil, Pecorino Romano, Parmigiano-Reggiano, pine nuts, and 3/4 cup oil, and gently blend until a chunky purée forms. (To prevent the pesto from turning brown, don't run the blender on high.) Season to taste with salt, then add more olive oil, if needed, and continue to blend until the mixture is smooth and pourable.

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