Pesto

Pesto is G's all-time favorite Italian dish.  In fact, our normally very mild-mannered and sensitive son can become quite possessive and combative when pesto is at stake.  Usually I just buy pre-made pesto at the store, since there are a lot of really yummy options.  This week I decided to try making my own.  It didn't look quite as dark as what I buy, but the taste was buonisimo!  And it is so, so easy.

In a food processor, combine:

25 fresh basil leaves

1/4 C. + 2T. extra virgin olive oil (a good dark one)

1/2 C. freshly grated Reggiano Parmesan cheese

1/3 C. freshly grated pecorino cheese

3T. chopped pinenuts

salt to taste, but at least 2tsp. (I probably used more than 1T.)

Blend well.  We like it a little cheesier, so I added a little more of the cheeses.

Serve on pasta, on sandwiches, on chicken. . . the options are endless.  One pasta tip: reserve a little of the water used to boil the pasta, to mix in as well.