Basic Pesto Sauce
•2 cups fresh basil leaves, packed
•3/4 cup freshly grated Romano cheese (or Parmesan)
•1/2 cup extra virgin olive oil
•1/3 cup pine nuts or walnuts
•3 medium sized garlic cloves, minced
•Salt and freshly ground black pepper to taste
If you are using nuts that are not already chopped, pulse them a few times in a food processor.
Combine the basil in with the nuts, pulse a few times more (If your supply of basil is insufficient, combine fresh parsley and basil for a slightly different flavor).
Add the garlic, pulse a few times more.
Add the olive oil, pulse a few times more.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
The consistency should be thick and creamy.
Makes 1 cup (sufficient for 1 pound cooked, drained pasta. Mix 2 tablespoons pesto with the pasta and serve on individual plates with an extra spoonful of pesto on each helping.)
** If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.**