Pesto

Pesto (Italian ['pesto], Genoese ['pestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ ("to pound, to crush", from the same Latin root as the English word pestle), in reference to the sauce's crushed herbs and garlic.

Yield:

Makes about 1 1⁄2 cups.

Ingredients

1. 3 to 4 Tbs. pine nuts
2. 2 garlic cloves
3. 2 to 3 cups firmly packed fresh basil leaves
4. 10 to 15 fresh flat-leaf parsley sprigs
5. 1/2 cup extra-virgin olive oil, plus more as needed
6. 1/2 cup grated Parmigiano-Reggiano cheese
7. 1/4 cup grated pecorino cheese
8. Salt and freshly ground pepper, to taste

Directions

1. In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.
2. Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.

Notes