Pesto Sauce

Recipe provided by Adriana: www.cookiesfromitaly.com Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta. Pesto is great on meats, fish or with pasta.

• Ready In: 20 mins
• Serves: 1

Ingredients

• Ingredients

• 4  cups fresh basil leaves (from about 3 large bunches)
• 1⁄2 cup  virgin olive oil
• 1⁄3 cup pine nuts
• 2  garlic cloves
• 1⁄4 cup  freshly grated parmesan cheese
• 1  teaspoon coarse salt

Directions

1. Directions:
2. Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.) Makes about 1 cup.
3. To freeze: divide into small portions.
4. Some people freeze in ice cube trays.