Pesto

"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."

H. H. Munro (1870-1916), Scottish author

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This is one of many recipes I obtained from a great friend and cook herself. Her Italian heritage definitely shows through in this recipe for Pesto. Pesto is one of the dishes that if not made correctly could turn people off from it forever. This recipe is perfect.

Preparation Time: 1 hour Serving Size: 4

2 cups fresh basil leaves, packed
1/4 cup pine nuts (pignoli)
2 cloves garlic

1/2 cup olive oil
1 cup Pecorino Romano cheese, freshly grated*
2 teaspoons hot water*

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Add pine nuts and garlic to food processor and chop. Add basil leaves and oil and process until smooth. (May be equally divided and frozen at this point.) Remove from processor into a work bowl and add Romano cheese and hot water. Stir to combine. Mix with cooked cheese-filled tortellini or even better, sun–dried tomato ravioli.

* If dividing, use only 1/2 cup of Pecorino Romano and 1 teaspoon hot water for each half. Frozen pesto thaws quite quickly at room temperature.

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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."