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Pesto
Debbie Friedman
Pesto itself can be made many different ways. This is a classic recipe from one of my favorite cookbooks, Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff.
Ingredients
3 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
3 large cloves garlic (more if you love it)
1/2 cup pine nuts or pecan meats
1 cup freshly grated Parmesan or Asiago cheese (use fresh cheese)
1 teaspoon fresh oregano or 1/2 teaspoon dried
1/2 teaspoon freshly ground pepper (or to taste)
1/2 to 2/3 cup fruity olive oil
Salt to taste
Directions
Combine all the ingredients in a food processor or blender, adding enough oil to make a thick, smooth sauce. Add salt to taste. Makes about 2 cups.