Today I am offering a book - Williams-Sonoma Complete Entertaining Cookbook. It is a really nice cookbook - I just never take the time to go through it. I am really just feeling lazy and not in the mood to head to the basement to find anything else to get rid of! But, as nice as this book is, I don't think I'll miss it - and I am sure someone will like it!
Pesto Recipe 3 to 4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1/2 cup extra-virgin olive oil, plus more as needed
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste
In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.
Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.
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