Parmigiano, Pecorino Romano and Basil Pesto Recipe

This is the pesto recipe my Mom has been making for at least a decade. This recipe calls for serving the pesto over pasta, but pesto can also be served as an appetizer dip with a crusty loaf of bread. Using good quality Parmigiano and Pecorino cheese that you grate yourself makes a difference in the flavor.

• 1/2 lb dried angel hair pasta
• 1/4 cup pine nuts
• 1 large garlic clove, skin removed
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup freshly grated Pecorino Romano
• 1/2 cup olive oil
• 2 cups fresh basil leaves

Put a pot of 2 quarts water on to boil for the pasta. When the water begins to boil, add the dried noodles and cook for 1-2 minutes. Drain the noodles in a colander. Set aside.

Combine pine nuts, garlic, and cheese in a food processor. With the food processor running, add olive oil. Pulse until a paste is formed, about 30-40 seconds. Add basil leaves. Pulse until basil leaves are roughly choppped and blended into the nut paste. Be careful not to overprocess the pesto. The texture should be slightly chunky, not completely smooth. The color will be bright green.

In the serving bowl, mix the pesto into the cooked pasta. Serves 2-4.

Reprinted with permission from Mary Meier.

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