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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

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

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.


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