Silver Palate Pesto Food

PESTO

Steps:

• In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.
• With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
• Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.
• Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen - we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.

PESTO SAUCE II - (SILVER PALATE) RECIPE

Steps:

• 1. Combine the basil, garlic and walnuts in the bowl of a food processor and chop. 2. Leave the motor running and add the olive oil in a slow, steady stream. 3. Shut the motor off, add the cheeses, a big pinch of salt and pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use. *Yields 2 cups, enough to sauce 2 lbs. of pasta

QUICK PESTO

Steps:

• With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.