Pesto Sauce - {Salsa Di Pesto}

Recipe Ingredients

1/4 cup	59ml	Pine nuts or walnuts
4 cups	948ml	Water
2 cups	80g / 2.8oz	Fresh basil leaves - (packed)
1 teaspoon	5ml	Coarse sea salt
3		Garlic cloves - peeled
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Freshly-grated Pecorino or
		Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees. Spread the pine nuts on a baking sheet and toast them for 4 to 5 minutes, until they are golden brown. Transfer the nuts to a bowl to cool.

Bring the water to a boil in a medium-size saucepan, add the basil leaves, and blanch them for 1 minute. Remove the leaves with a slotted spoon to a clean kitchen towel. Blot the leaves dry, then trans­fer them to the bowl of a food processor or blender with the salt and garlic cloves. Pulse the mixture to grind up the ingredients. Add the pine nuts and pulse again until a uniform coarse mixture is ob­tained.

With the motor running, slowly add the olive oil through the feed tube until a sauce consis­tency is obtained that is not too thin. Remove the pesto to a small bowl and stir in the cheese. Transfer the sauce to a jar. Pour a thin layer of olive oil over the top of the sauce. This will keep the sauce from turning brown. Cap the jar and store the sauce in the refrigerator until ready to use. The sauce will keep about 2 weeks in the refrigerator.

This recipe yields about 3/4 cup.

Source:
Ciao Italia at http://www.ciaoitalia.com

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