Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
Ingredients
4 cups fresh basil leaves (from about 3 large bunches) 1/2 cup olive oil 1/3 cup pine nuts 2 garlic cloves 1/4 cup freshly grated Parmesan cheese 1/4 cup freshly grated pecorino Sardo or Parmesan cheese 1 teaspoon coarse kosher salt
Preparation
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
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