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So the language and directions in this recipe are a little over the top, but she knows what she's talking about.

For the Food Processor

2 cups tightly packed fresh basil leaves

1/2 cup olive oil

3 tbsp pine nuts (can sub walnuts, sunflower seeds)

2 garlic cloves, chopped fine



For Completion By Hand (you can leave out this part and it still tastes good)

1/2 cup freshly grated parmesan cheese

2 tbsp freshly grated romano cheese

3 tbsp butter, softened to room temperature


1. Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.

2. Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.

3. Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.

4. When spooning the pesto over pasta, dilute it slightly with a tbsp or two of the hot water in which the pasta was cooked.

Freezing Pesto

Make the sauce by the food processor method through to the end of Step 2, and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before using. I (Oona) recommend freezing pesto in jam jars.


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