In a blender,
put 1-1/2 cups of fresh basil leaves, 2 cloves of
crushed garlic, 1/4 cup of pine nuts and blend together
until it forms like a thick puree. Then add 3/4 cup
of fresh grated Parmagiano cheese. Drizzle in slowly
but constantly about 3/4 cup of olive oil until it
becomes creamy. Add salt and pepper to taste and you
have it! Spoon this pesto into a container and drizzle
a little olive oil over the top -- a little! Then
cover and refrigerate! Mama Mia! Kieto's Presto Pesto!!
want add two anchovies but lighten up on the salt.
This great on crustini (slice your bread thin and
either grill, brown in an oven or pan, or toast! Spread
freely and enjoy! If you present a bowl of this with
crustini gathered around the bowl, slightly rubbed
with fresh garlic, and maybe a platter of mixed fruits,
cheeses and vegetables with some light, easy listening
background music and candles, with a gentle breeze
flowing through the house on an early autumn evening
where the only sounds you hear are the soft sounds
of the music and the popping of the cork on the bottle
of Merlot, then I guess me coming over with my accordion
is out of the question!