| Basil Pesto Ingredients 1 cup extra virgin oil 1 head garlic, cloves peeled 2 cups tightly packed fresh basil leaves, divided 1 cup tightly packed fresh flat-leaf parsley leaves, divided 1/2 cup (2 ounces) pine nuts, toasted and cooled, divided 1/2 teaspoon salt, divided 1 cup (4 ounces) grated Parmesan cheese 1/4 cup (1 ounce) grated Pecorino Romano cheese Instructions 1. In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper. Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature. 2. In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms. Transfer to a mixing bowl. Repeat with the remaining ingredients. 3. Stir in the Parmesan and the Pecorino Romano. |
