Pesto



INGREDIENTS:

4 oz. fresh Basil

approx. 8 oz. extra virgin olive oil

1/3 cup freshly grated pecorino romano cheese

1/4 cup pine nuts

4 cloves Garlic

DIRECTIONS:

1. Preheat the oven to 425 °F (220 °C). In an oven proof
pan toast the pine nuts for 10?15 minutes, checking every 5
minutes. In a small skillet, heat 2 Tbsp; of the olive oil
on medium heat. Crush the garlic and sauté in the oil until
soft, about 2-3 minutes. Combine the basil, garlic, cheese
and pine nuts in a food processor or blender and chop finely.
While the processor is still running, slowly add the remaining
oil to reach a paste-like consistency.

2. The sauce can be used immediately, refrigerated in an
airtight container for one week, or frozen for several months.

3. It's possible to store it in jars for longer, but it's
advisable to add a little extra olive oil on top of the filled
jar, otherwise the top of your pesto will turn brown as it
oxidises in the air.



Pesto