Recipe - Basic Pesto Recipe

2 cup Basil leaves; packed tightly
3 Cloves garlic
One fourth cup Pine nuts
One fourth cup Parmigiano reggiano; freshly
grated
3 tablespoon Pecorino; freshly grated
1 cup Ligurian olive oil
Salt and pepper; to taste

In a food processor pulse basil leaves, garlic, pine nuts and cheeses until
blended. With motor running, pour olive oil in a thin stream until
incorporated. Season with salt and pepper.

Recipe by: MEDITERRANEAN MARIO #ME1A05

Posted to MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998