Recipe(tried): Shirl's Pesto recipe, Repost

Hi Art, Marilyn and Terry;
Shirl posted this recipe for me on the gadget board, I've tried it and it was very good.PESTO (BASIL SAUCE) - MAKES ABOUT 1 CUP

From THE REGIONAL ITALIAN KITCHEN, Nika Hazelton

2 cups loosely packed fresh basil leaves, NO stems
2 garlic cloves (or to taste), coarsely chopped
1/4 cup pine nuts (pignolia)
2 tablespoons grated Parmesan cheese AND 2 tablespoons grated Romano cheese (or 4 tablespoons of either one)
4 to 6 tablespoons good quality olive oil
Salt and freshly ground black pepper

Put basil, garlic and pine nuts in blender or food processor. blend or process a few seconds, until ingredients are chopped. Add cheese and HALF the olive oil; blend again. Scrape sides of container. Turn speed to low and trickle in remaining olive oil. by hand, stir in salt and pepper to taste.

NOTE: Keeps well refrigerated with a thin film of oil on top. Also freezes well.


+++++

As I mentioned, I sometimes vary this. I usually make this in my big Cusinart and today I had 7 cups of basil .... so I increased other things accordingly. My kitchen smells like heaven!

One of my friends often 'sautes' in a bit of pesto .... in a non-stick pan. Great for pieces of chicken or fish, etc. I've not done that -- but it's on my 'to try' list. I've tasted hers and it's great. Besides the things I mentioned earlier, I sometimes add a teaspoon or so to salad dressings, vinaigrettes, etc. You can see - I LOVE basil! Enjoy!