Pesto
Puree 2 c. basil, 2 T pine nuts, 1/2 c. olive oil, and garlic in a food processor. Reserve some of the oil to gradually add as it blends. Add parmesan/pecorino romano before serving.
Puree 2 c. basil, 2 T pine nuts, 1/2 c. olive oil, and garlic in a food processor. Reserve some of the oil to gradually add as it blends. Add parmesan/pecorino romano before serving.