Pesto Sauce

Yield:  1 ½ pint

  • 12 fluid ounces olive oil
  • 3 ounces pine nuts
  • 6 ounces fresh basil leaves
  • 1 tablespoon garlic, chopped
  • 4 ounces Parmesan, grated
  • 4 ounces Romano, grated
  • To taste kosher salt and cracked black pepper

1.  Place one-third of the olive oil in a food processor or blender, and add in all remaining ingredients.  Blend or process until smooth.  With motor running, add remaining olive oil and continue blending until thoroughly incorporated.

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Published in: on September 8, 2010 at 9:09 pm  Leave a Comment  
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