Monday, July 27, 2015

Pesto















For Basil Pesto
 













2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup mixed pine nuts, walnuts, cashews
2/3 cup olive oil
½ cup freshly grated Pecorino cheese
Salt and pepper to taste



For Artichoke Pesto
 













Artichoke hearts (canned or vacuumed packed)
Garlic
Cashews
Olive oil
Freshly grated Pecorino cheese
Salt and white pepper to taste


Place the basil (or artichokes) along with the garlic and nuts into the food processor. Pulse until finely chopped.















Turn the processor on and slowly add the olive oil.














Here's the artichoke pesto ready for the oil.  















Open the processor, add the cheese, close and pulse to blend.


Open processor, add salt and pepper, close and pulse to blend.