Pesto (Meher)

1 Cup Olive oil
10 cloves Garlic
Fresh Basil leaves, 4 Cups, loosely packed
Fresh flat Italian parsley, 1 Cup, loosely packed
Pine nuts, 0.75 to 1 Cup
Romano cheese, grated, 1 to 1.5 Cup
Salt, 0.25 Tsp

All the ingredients need to be made into coarse paste.  How you do this depends on the kind of food processors (Cuisinart, blender, mortar and pestle, etc.) you have. I use a pestle and mortar and a blender as follows.

Using a mortar and pestle, crush the garlic coarsely. Set aside. Do the same with basil and parsley leaves. Add tiny bits of salt to the leaves while grinding them. Set aside. Chop pine nuts coarsely.

Put olive oil, crushed garlic, basil, and parsley in a blender. Grind until you have a coarse paste. Add chopped pine nuts and cheese. Pulse the mixture until well combined. If needed, add a bit more olive oil to help grinding and combining. Do not puree. Pesto should be coarse.

Pour in a jar. Add a thin layer of olive oil on the top to prevent the pesto from turning brown. Store in the refrigerator. Keeps for one or two months in the refrigerator.

PS: For Adam's hot pasta salad, you need about a quarter of the pesto made with the above recipe. The rest can be stored and used as pasta sauce, pizza topper, etc.  Always add a thin layer of olive oil before storing in the refrigerator.

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