 |
Fresh Pesto from the kitchen of Sharmagne Leland-St. John 2 cups fresh basil leaves, packed ½ cup freshly grated pecorino romano cheese ½ cup extra virgin olive oil ⅓ cup pine nuts 3 garlic cloves, minced Salt and freshly ground black pepper to taste Place the basil leaves and pine nuts into the bowl of a food processor and pulse a few times. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a small steady stream. Add the olive oil slowly, while the processor is running, to help it emulsify and help keep the oil from separating. Stop occasionally to scrape down the sides of the food processor. Stir in some salt and freshly ground black pepper to taste. Editor's Note: For a quick delicious pasta sauce, add a couple of table- spoons of the boiled pasta water to the pesto before add- ing the cooked pasta. Toss well. If you plan on freezing it, do not add the cheese until ready to use. Spoon into baked potatoes or hollowed out teardrop tomatoes or spread onto avocao toast or crackers.
|
