Pesto Sauce

Serve hot over freshly-cooked pasta. Note: Use only a high-quality olive oil and do not substitute vegetable or peanut oil. If the sauce is too thick, thin with a little of the pasta cooking water. Store any leftover sauce in a sealed container in the refrigerator for up to 1 month.

• Ready In: 15 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  cup fresh basil leaf, tightly packed
• 2  garlic cloves
•  coarse salt or  rock salt
• 2  tablespoons pine nuts
• 1⁄2 cup olive oil
• 2  tablespoons  freshly grated parmesan cheese
• 2  tablespoons  freshly grated  pecorino cheese or 2  tablespoons parmesan cheese

Directions

1. Place basil, garlic, salt and pine nuts in a blender or food processor. Whirl until finely chopped.
2. With motor running, add oil in a thin stream. Scrape down sides to make sure all solids are well mixed. Continue to blend until you attain a smooth sauce.
3. Add cheeses and give the machine one short burst to blend ingredients well.
4. Serve hot.