I just plucked the last of my basil out of the garden and decided to end the season with a pesto. My go to recipe comes from Mario Batali and is made with two cheeses, Parmigiano-Reggiano and pecorino romano, for depth of flavor. Additionally, the pecorino melts nicely. This recipe is quick, easy and oh so delicious! Give it a try and, if you get to New York City, don't miss OTTO Enoteca Pizzeria in the West Village, Batali's casual Italian restaurant offering affordable dishes and great wine!
The ingredients:2 cups fresh basil leaves
1 to 3 garlic cloves, according to taste
3 tablespoons pine nuts
big pinch of sea salt
10 tablespoons of extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino romano
Put the garlic into a food processor to chop it. Add the basil, pine nuts and salt and process until finely chopped.
With the motor running, drizzle in the olive oil.
Transfer mixture to a bowl and stir in the cheeses.
Enjoy over hot pasta!
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