Basil Pesto

Cooking Instructions

Pound in a mortar about:

1-1/2 cups fresh basil leaves

Parsley may be substituted, but of course the flavor is very different. Add and pound: 2 cloves garlic 1/4 cup pine nuts

Add, until the mixture forms a thick puree: About 3/4 cup thinly grated Sardinia or Parmesan cheese

When the mixture is really thick, add very slowly, stirring constantly: About 3/4 cup olive oil

until of the consistency of creamed butter.

Put a film of olive oil over the top. Cover and refrigerate or freeze.

Wine Pairing(s)

Ladera Sagrada 'Castelo do Papa' Godello

Txomin Extaniz

Martin Codax Albarino

Tsantali Retsina

Naia Verdejo

Atio Albarino

Martin Codax Albarino

Torres Viña Sol

Osborne 'Solaz' Blanco Viura

Aresan Airen