MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Pesto Sauce
 Categories: Five, Sauces, Nuts, Herbs, Cheese
      Yield: 1 2/3 cups
 
    1/2 c  Pine nuts; lightly toasted
    3/4 c  Extra-virgin olive oil
      2    Garlic cloves
      2 c  Packed basil leaves
      1 c  Fine grated Parmesan cheese
    1/2 ts Kosher salt; to taste
 
  Pulse pine nuts in a food processor until they're
  completely broken down. Stop to scrape down the sides of
  the bowl with a spatula from time to time. Add olive oil
  and garlic and pulse until garlic is finely chopped.
  
  Chop basil very roughly - just run a knife through it
  once or twice to cut most of the leaves into halves or
  thirds - then add to food processor. Pulse, stopping
  every 15 seconds to push the leaves down with a rubber
  spatula, until basil is entirely worked into the oil.
  Pulse for another few seconds, and then stop to prevent
  turning the basil brown.
  
  Pour pesto base into a bowl and add grated cheese and
  salt. Stir to combine, then taste and adjust seasoning
  as needed. Leave the sauce thick to toss with cooked
  pasta and a little pasta cooking water. To use the pesto
  as a garnish for grilled or roasted meats, fish and
  vegetables, thin it out with 2 to 3 more tablespoons
  olive oil until itΓÇÖs the consistency of a loose paste.
  To store leftovers, pour a little more olive oil over
  the pesto to cover.
  
  Refrigerate in an airtight container for up to 3 days.
  
  YIELD: 1 2/3 cups
  
  by Samin Nosrat
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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