Pesto (Clean Basil Sauce)

Pesto (Clean Basil Sauce)

Yield: about 3 cups (750 mL)

Ingredients:
- 2 qt (2 L) fresh basil leaves
- 11�"2 cups (375 mL) Olive oil
- 2 oz (60 g) Walnuts or pine nuts (pignoli)
- 6 Garlic cloves
- 11�"2 tsp (7 mL) Salt
- 5 oz (150 g) Parmesan cheese, grated
- 11�"2 oz (50 g) Romano cheese, grated

Directions:
1. First, clean the basil leaves and drain perfectly.
2. Next, put the basil, oil, nuts, garlic, and salt in a blender or food processor. Combine to a paste, yet not so extended that it is delicate. It need to have a slightly coarse texture.
3. Then, go the mix to a bowl and stir in the cheese.
4. Finally, to serve, cook pasta using the standard method. Only ahead of the pasta is carried out, stir a small of the warm cooking water into the pesto to slender it, if preferred. Throw the drained pasta with the pesto and serve immediately. Move additional grated cheese.