Recipe - Anns Pesto

2 cup Fresh basil leaves
4 Cloves garlic; chopped
One half cup Pine nuts
1 cup Xvirgin olive oil
1 cup Imported Parmesan Reggiano
cheese; grated
One fourth cup Pecorino Romano cheese;
grated
One fourth teaspoon Salt
Freshly ground black pepper
to taste

Date: Fri, 05 Apr 1996 19:59:33 EST

From: AKSC87A@prodigy.com ( MARY JO KNAPPER)
1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped.

2. With the machine running, pour the oil in a thin, steady stream.

3. Add the cheese, salt and ground pepper to taste. Process briefly to
combine. Yield: 2 cups prepared pesto.

NOTE: I make this in 2cup batches & freeze in One half pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes... MJ

MCRECIPE@MASTERCOOK.COM

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