From: RCJC12B@prodigy.com (Cindy Mitchell)
Reply-To: RCJC12B@prodigy.com (Cindy Mitchell)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Pesto with Garlic and Romano Cheese
Date: 8 Mar 1996 16:33:46 -0700
Organization: Prodigy Services Company  1-800-PRODIGY
Message-ID: <4hfmfe$ses@usenetz1.news.prodigy.com>

In response to Brian for his request for a pesto sauce with garlic and 
Romano cheese..I don't remember where I got these, sorry.

Pesto

2 tbsp. butter or margarine
1/4 cup plus l tbsp. olive oil, divided
2 tbsp. pine nuts
1 cup tightly packed fresh basil leaves, rinsed, drained and stemmed
2 cloves garlic
1/4 tsp. salt
1/4 cup fresh Parmesan cheese, grated
2 tbsp. fresh Romano cheese, grated

toast pine nuts in l tbsp. oil in small saucepan, stir until light brown. 
Remove with slotted spoon. Place pine nuts, basil leaves, garlic and salt 
in food processor. With processor running, add remaining oil in slow 
stream until evenly blended and pine nuts are finely chopped. Transfer 
mixture to small bowl and add the cheeses. 

For a version lower in fat try this...

1 1/2 cup fresh basil leaves
2-4 garlic cloves, varied to suit your taste
1/4 cup pine nuts
1/4 cup fresh grated Parmesan
1/4 cup fresh squeezed lemon juice

Put basil, garlic, pine nuts and Parmesan in processor..run machine and 
drizzle the lemon juice...puree until a smooth paste is formed.
-
  Cindy  RCJC12B@prodigy.com

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