RICETTA DI GIORNO

Basic Pesto

2 cups tightly packed basil leaf
1/3 cup pignoli (pine nuts)
1/2 cup freshly-grated parmesan / romano
5 cloves garlic
1/2 cup strong, green olive oil
sea salt to taste
Freshly ground white pepper

For optimal smoothness, grate garlic and cheese before placing into processor.
Pulse basil, pignoli, garlic, and parmesan until becomes a rough paste.
With engine running, slowly pour olive oil through feed tube. If pesto is too dry, add more olive oil.

Add salt and pepper to taste.

If you plan to freeze and consume later, make the pesto without pignoli and cheese, adding only at time of thaw.