Three Basils Pesto
Copyright Christine Cooks 2005 - 2009.  All rights reserved

Three Basils Pesto
Using a food processor, pulse 4 cloves of peeled garlic with 1/2 teaspoon coarse kosher salt until the garlic is finely chopped. Next, place 2 cups, tightly packed fresh basil leaves (Genoa, Opal and Thai) plus 1/4 cup toasted pine nuts into the processor bowl and pulse until coarsely chopped. With the processor running, slowly drizzle 1/4 cup good olive oil through the feed tube until a paste forms and the pesto leaves the sides of the bowl. Stop there. Scrape the pesto into a bowl and fold in 1/3 cup finely grated Piave Vecchio cheese. The pesto can sit at room temperature for several hours before using.  Refrigerate, tightly capped, if you won't be using it within that time.  Bring pesto to room temperature to continue with a dish.  Do not heat on the stove or in the microwave.