THAI BASIL PESTO

THAI BASIL PESTO image

Yield 1.5 cups

Number Of Ingredients 8

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8 oz Thai basil, leaves only
3/4 c olive oil
3 tbsp pine nuts, lightly toasted
1/4 c pecorino toscano, grated
1/4 c parmesan, grated
1 tbsp butter or lard, room temp
salt and papper to taste
2 cloves garlic

Steps:

Using a very sharp knife, roughly chop the basil and transfer to the bowl of a food processor. Slice the garlic and add it to the basil. Turn on the processor and slowly add the oil to form a fine paste. When all of the oil is incorporated, add the remaining ingredients and process to incorporate. Taste for seasoning and adjust if necessary. Toss with pasta and serve hot, cold or at room temperature. Use approximately 2 tbsp of pesto for each serving of pasta. Refrigerate remainder and use within 2 days.