Pesto sauce
Instructions:
- Pick the basil leaves from the stems, discarding any that are damaged.
- Bring a saucepan of water to a boil, then add the basil leaves.
- Let stand in the water for 5 seconds, until wilted.
- Drain in a sieve, then when cool enough to handle, squeeze dry and set aside.
- Cut each garlic clove in half. Fill a small saucepan with cold water, then add the garlic. Bring the water to a boil.
- Lift the garlic out of the water and transfer to a bowl of iced water to cool.
- Coarsely chop the basil.
- Put the basil, pine nuts, blanched garlic and both types of olive oil into a large bowl.
- Process with a hand-held blender to make a coarse and grainy sauce.
- Stir the cheeses into the sauce. Season with salt.
- Transfer into small containers for storage.