Pesto-The Providence Journal Food Section

By amaliana

Ingredients

• 2 cups fresh basil leaves
• 2 tablespoons pine nuts (pignoli)
• 2 cloves garlic, lightly crushed
• Pinch of salt, optional
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese

Details

Servings 2

Preparation

Step 1

Rinse basil and pat dry. Tear leaves in half and pack into measuring cup. Put into blender or food processor with salt and garlic. Chop, stopping from time to time to scrape sides. Add pine nuts; chop. Gradually blend in oil. Mixture should not be totally smooth. Scrape into a bowl and stir in cheese.

Makes about 1 2/3 cup, enough for several batches of spaghetti.

Variations: Sunflower seeds, almonds or walnuts may be substituted for pine nuts, or nuts may be omitted.