Dear Jennifer,

Here is the basic Pesto sauce that I make again and again. I use it on pizzas, gnocchi, and have even dunked crusty bread into it for a last minute nibble with cocktails. Enjoy, if you try it.

Jeff (ChefJeff1@aol.com) If you ever E-Mail me, NEVER forget the number "1" in my address, because if you leave it out, some guy in Florida will get the E-Mail.

P.S.
Note that the ingredients are given in "weights" as opposed to measurements. The recipe was given to me by a friend from Italy. As you probably know, in Europe, "weights" are the hallmark, as opposed to measuring. I must have been European in my last life, because I really resonate with weighing EVERYTHING. I have a laboratory grade balance, and it has changed forever, the way I prepare food.

Pesto

1/4 tsp. salt
1 ounce pine nuts
3 ounces basil leaves
3/4 ounce grated Pecorino Romano cheese
1 1/4 ounces grated Parmigiano Reggiano cheese
1/2 cup extra virgin olive oil

Using marble mortar and wooden pestal, mash together the salt, pine nuts, and garlic. Blend in basil to make coarse paste. Gradually add cheeses and oil.

P.S.P.S.
To make the hackles of traditional chef's stand on end, do as I do! I dump all of the ingredients into a blender, and let it rip!!!! Actually, for this recipe, I use my hand held "inversion" type blender. O.K., so the texture won't be dolly adorably chunky. It will be more emulsified, but it is ever so much easier, and you'll love the taste.