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Pesto alla Genovese




Source of Recipe


A Bertolli ad in a magazine


Recipe Introduction


Click on the link below to see a color photo of this recipe.


Recipe Link: http://communities.msn.com/RecipesForNonCooks/saladsampdressing.msnw

List of Ingredients




2/3 cup pine nuts

1/4 cup Bertolli Classico Pure Olive Oil

2 medium garlic cloves, peeled and minced

2/3 cup Bertolli Extra Virgin Olive Oil

3 cups fresh basil leaves, firmly packed (stems removed; washed and dried thoroughly)

1/4 cup grated Parmesan cheese

1 teaspoon salt or to taste


Recipe



1. Place nuts, garlic, 1/4 cup pure olive oil and basil leaves in food processor or blender; process until evenly pureed, about 15 seconds.

2. Transfer mixture to a bowl. Slowly stir in cheese, salt and 2/3 cup extra virgin olive oil. Do not heat the pesto.

Yields about 1-1/2 cups pesto, enough for 1 pound of pasta, cooked and drained.