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Title: Pesto, Basil "Silver Palate Cookbook"
Categories: Sauce Herb Cheese Ethnic
Yield: 2 Servings
| 2 | c | Basil leaves, fresh thoroughly washed & patted dry |
| 4 | lg | Garlic cloves peeled & chopped |
| 1 | c | Walnuts; shelled |
| 1/4 | c | Oil, olive extra virgin |
| 1 | c | Cheese, Parmesan (imported) freshly grated |
| 3 | tb | Cheese, Romano (imported) freshly grated |
Combine the basil, garlic and walnuts in the bowl of a food processor; or half the recipe and use a blender, and chop.
Leave the motor running and add the oil in a slow, steady stream. Process until smooth.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.
This recipe will make enough pesto for two pound of pasta.
source: "Silver Palate Cookbook" by Julee Rosso & Sheila Lukins with Michael McLaughlin, Workman Publishing, New York, 1982, "Summer Pastas" page 80 ISBN 0-89480-203-8, typed by Dorothy Hair 7/7/94
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