PESTO SAUCE (Chef Kevin Enright Oakland Community College Culinary Arts)

12 oz. olive oil
3 oz. pine nuts
6 oz. fresh basil leaves, packed
1 T. garlic, chopped
4 oz. Parmesan cheese, grated
4 oz. Romano cheese, grated
salt and pepper, to taste

1.) Place one third of the olive oil in a blender or food processor and add all the remaining ingredients.
2.) Blend or process until smooth. Add the remaining olive oil and blend a few seconds to incorporate.
(yield: 1 1/2 pt. [750 ml.] makes 24 servings)
Variation: walnut pesto: substitute walnuts for pine nuts in the recipe.

October, 2001, Menu Minder

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