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LOCATION: Recipes >> Sauces >> Pesto 22

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Pesto

2 cups firmly packed fresh basil leaves
3/4 cup grated Pecorino Romano cheese
3/4 cup extra virgin olive oil (or more, as needed)
2 tbs. pine nuts
4-5 cloves garlic (to taste)

Place all ingredients into food processor. Cover and process until
fairly smooth. Add olive oil until you reach the desired consistency.
I find it's usually necessary to add a bit more than 3/4 cup.

Option: for a nuttier flavor, roast the pine nuts in a greaseless
frying pan until they are slightly browned before adding them to
the processor.

Toss with cooked pasta.

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