pesto

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

ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate 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 the pan constantly until nuts are light brown; 30 - 45 seconds.  transfer nuts immediately to paper towel-lined plat to drain.

2.  combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in 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.

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

serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta.  stir small amount of pesto into broth-based vegetable or meat soups.  whisk small amount of pesto into vinaigrette for tossed salads.  mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.

- from the worst italian cooking class ever (but the recipes are good)