Opal Basil Pesto

Opal Basil Pesto
Of all the red pestos we've tested and tried, this is one of our favorites. It's adapted from "Pestso!" by Dorothy Rankin.

Ingredients:

2 c fresh opal basil leaves
4 to 5 (about 2 1/2 Tbsp) sundried tomatoes, chopped
2 garlic cloves
6 Tbsp fresh grated Parmesan
2 Tbsp fresh grated Pecorino Romano
1/3 c pine nuts
1/2 c olive oil
Salt and pepper for seasoning

Procedure:

Put the basil leaves, tomatoes, garlic, cheese and pine nuts in a food processor and pulse to blend. Then, with machine running, stream in the olive oil. Scrape down sides, season to taste and pulse again to desired consistency. Let stand 5 minutes before serving.

Rankin, Dorothy. Pestos! Cooking with Herb Pastes. Trumansburg: Crossing, 1985.

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