Basil Pesto

SERVES: 32 tablespoons

PREPARATION TIME: 5 minutes

COOKING TIME: 2 minutes

Ingredient

1 cup Filippo Berio Extra Virgin Olive Oil
1 head garlic, cloves peeled
2 cups tightly packed fresh basil leaves, divided
1 cup tightly packed fresh flat-leaf parsley leaves, divided
1/2 cup pine nuts, toasted and cooled, divided
1/2 teaspoon salt, divided
1 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese

Method

In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper.Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature.
In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms.
Transfer to a mixing bowl. Repeat with the remaining ingredients. Transfer to the bowl. Stir in the Parmesan and the Pecorino Romano.
To freeze: Spoon the pesto in 1-tablespoon mounds onto a waxed paper lined tray. Place in the freezer for several hours, or until solid. Transfer the pesto mounds to a plastic freezer bag. Return to freezer for up to 6 months.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.