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15

Printed Book:

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Pesto

Combine nuts and basil in a food processor. Pulse several times until the nuts are in small pieces. Add cheese and garlic. Continue to pulse while scraping down the sides with a spatula. With the processor on, slowly drizzle in olive oil. Continue processing until the mixture is well blended but still has some texture. Add salt and turn off the processor. Refrigerate in an airtight container for one week or frozen for longer storage.

Ingredients:

1)

pine nuts or chopped walnuts: 0.33 cup

2)

packed fresh basil : 2 cup

3)

freshly grated Romano or Parmesan cheese : 0.5 cup

4)

garlic cloves, minced : 3

5)

extra-virgin olive oil : 0.5 cup

6)

sea slat, or to taste : 0.25 teaspoon

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