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Traditional Pesto
from Chef Michael Rossi

Ingredients

36 - Fresh basil leaves
2 tablespoons - Pecorino sardo*, grated*
2 tablespoons - Well aged Parmesan, grated
2 - Large cloves garlic
1 tablespoons - Pine nuts, toasted in the oven a few minutes until golden
1/3 to 1/2 cup - Extra virgin olive oil
1 teaspoon - Coarse salt (or to taste)

Preparation

  • Carefully wash and dry the basil.

  • Place a few leaves with a little of the garlic and some of the salt (to preserve color) in the mortar.

  • As a paste is formed begin adding olive oil in dribbles.

  • Continue adding basil, garlic, nuts and salt as you grind, dribbling in enough oil to maintain the bright green color and thick consistency.

  • Stir in cheese last.

  • You may dilute with a little of the cooking water from the pasta if you wish.

  • After pasta is placed in the serving bowl, spoon the pesto over top, toss, and serve immediately.

Serves 6

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