pesto

prep time:  tbd
cook time:  tbd
servings:  3/4 cup

ingredients:
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed, rinsed, drained stemmed fresh basil leaves (do not use dried basil)
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grated romano cheese

steps:
1.  heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat.  add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown - 30 - 45 seconds.  transfer nuts immediately to paper towel-lined plate to drain.

2.  combine pine nuts, basil leaves, garlic, salt and remaining 1/4 olive oil in a food processor or blender container.  process until mixture is evenly blended and pieces are very finely chopped.

3.  transfer basil mixture to small bowl.  stir in parmesan and romano cheese. 

tip:  pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week or can be frozen for several months.  thaw and bring to room temperature before using.

serving suggestions: 
1.  toss pesto with hot cooked buttered fettuccine or linguine; this recipe will dress 1/2 to 3/4 pound pasta. 

2.  stir small amounts of pest into broth-based vegetables or meat soups. 

3.  whisk small amount of pesto into vinaigrette for tossed salads.

4.  mix pesto with softened butter to use on steamed vegetables, poached fish or omelets.