2 garlic cloves, chopped
2 cups packed fresh basil leaves
2 tablespoons pine nuts
1/2 cup olive oil
salt and freshly ground black pepper to taste
FOR FINISHING:
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
Pesto has become a generic term for all sorts of herb or vegetable mixtures that are combined with garlic, nuts and oil. HERE IS THE ORIGINAL. Try pesto over fresh fettuccine noodles or beat it into butter as a topping for a grilled pork or veal chop. Other, non-traditional forms of pesto can be made with parsley, sage, dill, mint or coriander. Freeze pesto without the cheese and beat it in when using. Pesto can be frozen for 3 months and will keep for 1 week once defrosted.
Place the garlic, basil, pine nuts and olive oil in a food processor or blender. Process until smooth. Season with salt and pepper.
Add the Parmesan cheese when the pesto is defrosted. Beat in the Parmesan cheese and olive oil just before using.
Makes 1-1/2 cups.