Culinary Insitute of New Orleans

Pesto Sauce
Serves 12 (2 ounce portions)

2 qt. Basil Leaves, fresh
1-1/2 cups Olive Oil
2 oz. Walnuts or Pine Nuts
6 cloves Garlic
1-1/2 tsp. Salt
5 oz. Parmesan Cheese, freshly grated
1-1/2 oz. Romano Cheese, freshly grated

Wash basil leaves and drain well. Put the basil, oil, nuts, garlic and salt in a blender of food processor. Blend to a paste, bot not so long that it is smooth. If should have a slightly coarse texture. Transfer the mixture to a bowl and stir in the cheese.