Classic Basil Pesto

Yields: About 1 cup

Chef's Notes: 
My version of a classic basil pesto includes a small portion of Romano pecorino cheese. A true Genoese pesto usually specifies equal quantities of Sardo pecorino and Parmesan cheese. Romano pecorino, which is readily available in this country, is a much sharper cheese than Parmesan. Increasing the proportion if Parmesan to the Romano pecorino achieves a better balance of flavor.

Ingredients:
2 cups loosely packed fresh basil leaves
2 large cloves garlic
½ cup freshly grated Parmesan cheese
2 tablespoons freshly grated Romano pecorino cheese
¼ cup pine nuts or walnut halves
½ cup olive oil
Salt and freshly ground black pepper

Procedure:
Combine the basil, garlic, cheeses, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for S minutes before serving.

Variation: 
For a creamy basil pesto. replace the Romano pecorino cheese with 3 tablespoons fresh whole-milk ricotta cheese and use ½ cup pine nuts or walnuts.




Source:
Book: "Very Pesto"
Book Author: Dorothy Rankin
Publisher: Random House, 2004

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