Jess's Recipes

Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts  I personally prefer a bit more nuts for a heartier pesto up it to 1/2 cup  2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese   I personally use pargianno reggiano (parmesan) Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Make the pesto then put it in a small baking dish with a bar of cream cheese spread on the bottom then the pesto with a little more Parmesan on top and a few of the raw pine nuts.  Toast slices of a baguette with a drizzle of olive oil on them under the broiler in the oven.  Then heat up the pesto dip in the oven at 375 t...

This recipe comes from Mary Hooke: Pesto Sauce 4 cups basil leaves, chopped 4 cloves garlic 1 cup pine nuts 1 and1/2 cups parmesan or Romano cheese (I like Romano) 1and 1/2 cups extra virgin olive oil Salt and pepper to taste Pour small amount of EVOO in blender and slowly add basil, garlic, pine nuts and grating cheese. Pour in remaining oil to make the sauce. Heat sauce slowly and pour over pasta.