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Pesto Sauce

This is the simpliest, easiest pesto recipe, using easy to find ingredients. It can be prepared in minutes after you toast the almonds. When it comes to pasta sauces, I always prefer simple ingredients and simple recipes. This is the classic recipe for pesto sauce, but so far my most favorite one. It is great not only over pasta but wonderful on pizza, bruscetta, fish or boiled potatoes ..... To store, transfer the pesto to a sterilized jar, cover with a thin layer of olive oil, seal and refregerate for up to 4 days.

Makes about 2 cups (500 ml)

IngredientsPesto Sauce

1/2 cup (50 g) pine nuts, toasted

2 cups (80 g) fresh basil leaves, firmly packed (about 3 ounces)

3 cloves of garlic, crushed

1/2 cup (60 g) Parmesan cheese, grated

1/4 cup (30 g) Pecorino cheese, grated

1 cup (250 ml) extra virgin olive oil

Salt and black pepper, to taste

Directions

To toast the pine nuts, place them in a frying pan, and cook, stirring, over low heat for a couple of minutes until golden. Cool.

1. Put firmly packed cups whole fresh basil leaves into a food processor. Crush 3 cloves of garlic and add to the basil.

2. Add the grated cheese and the toasted pine nuts. Process until finely chopped.

3. With the motor running add 1/2 cup olive oil in a slow stream. Process until all the oil has been added and the mixture is a thick, slightly runny paste. Add salt to your taste. Serve over any kind of pasta.

 

 

 

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