Basil Pesto
1 cup of olive oil
1 head of garlic, cloves, peeled
2 cups of fresh basil leaves, divided
1 cup fresh flat leaf parsley, leaves, divided.
½ cup of pine nuts (or cashews)
½ teaspoon of salt.
1 cup of grated Parmesan cheese
¼ cup of grated Romano cheese
Directions: in a blender, combine half of the ingredients, basil, parsley, pine nuts, salt, garlic and oil.
Pulse about 20 times, or until coarsely chopped. Scrape the sides of the food processor.
Pulse about 20 times, or until coarsely chopped. Scrape the sides of the food processor.
Recipes such as these can be found in a plethora of Gina's books,
she writes under the moniker Gina Ferrari as well.
Cook Like a Native Italian, by, Gina Ferrari
she writes under the moniker Gina Ferrari as well.
Cook Like a Native Italian, by, Gina Ferrari
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