2 cups fresh basil leaves, loosely packed
1/4 cup onions, chopped
2 Tablespoons garlic, chopped
1/2 pound butter, softened
1 cup olive oil
1/2 cup Parmesan cheese, grated
1/4 cup pine nuts, toasted
1 teaspoon salt
1/4 teaspoon white pepper
Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl.
Put one stick of butter into the processor and give it a whirl. Add half the olive oil, followed by another stick of butter, followed by the other half of the olive oil, blending well as you go until you have a thick liquid.
Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.
NOTE:
When making pasta with pesto, put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over the pasta and, with a kitchen fork, toss and blend with the pasta. The sauce will break if you put it into the skillet first – always stir the sauce into the pasta rather than vice-versa.
Low Fat Makes 3 cups – enough for 12 servings.
Source: La Cucina di Andrea’s