Pesto Sauce
Makes 1 1/2 Cups
Ingredients
3 Garlic Cloves
3/4 Cup Parmigiano-Reggiano Cheese, freshly grated
1/2 Cup Pine Nuts
2 Cups Firmly Packed Fresh Basil Leaves
1 Tsp. Kosher Salt
1/4 Tsp. Freshly Ground Black Pepper
2/3 Cup Extra Virgin Olive Oil
Preparation
1. With processor running, drop garlic through food chute.
Process until minced. Add cheese, pine nuts, and 2 Tbsp.
water to garlic. Process until a thick paste forms. Add basil,
salt, and pepper. With processor running, pour oil through
food chute in a slow, steady stream. Process until smooth.
Tomato Sauce
Makes 2 Quarts
Ingredients
4 Garlic Cloves, very thinly sliced
3/4 Cup Extra Virgin Olive Oil
3 1/2 lb. Whole Ripe Tomatoes, peeled and coarsest chopped
1/2 Tsp. Kosher Salt
3/4 Cup Fresh Basil Leaves, loosely packed (~20 leaves) torn
Preparation
1. Cook garlic in olive oil in a medium skillet over medium-low
heat, stirring often, 10 minutes. (Do not brown garlic.) Stir in
tomatoes and salt. Bring to a boil; reduce heat, and simmer,
uncovered, 15 minutes. Stir in basil.
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