Pesto Ala Grasyah
By: Sheri Wetherell
Published: Monday, May 17, 2010 - 8:07am

Ingredients




2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (can use c
1/2 cup extra virgin olive oil
 cup pine nuts or walnuts (can use cashew nuts)
3 mediums sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Preparation

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. 3 Makes 1 cup. 4 Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.