Basil Pesto is an uncooked sauce that can be used on pasta, about 2 tablespoons to a portion, with equal parts of butter, or 1 tablespoon to a bowl of minestrone or on a baked potato, or as pizza sauce or simply enjoyed as a spread on toasted baguette.
It can be made in advance and stored in a cool place.
Ingredients:
1 1/2 cups fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
3/4 cup thinly grated Parmigiano Reggiano (Parmesan cheese)
3/4 cup olive oil
Directions:
Ground in a mortar, basil, garlic and pine nuts.
Add, Parmigiano Reggiano cheese until it forms a thick purée.
When the mixture is really thick, add olive oil very slowly, stirring constantly, until the mixture has a consistency of creamed butter.
Pour mixture in jar.
Run a film of olive oil over the top before covering and store refrigerated.
Source: The Joy Of Cooking
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