Servings: Makes 4 servings
Lightly toast the pine nuts in a hot oven, about 400°F.
Rinse and dry the basil leaves. Place in a mortar or blender, add salt, garlic and the pine nuts and pound or blend into a paste. Add the cheeses gradually. When the paste is smooth, transfer to a bowl and gradually stir in the olive oil, using a wooden spoon.
Place the two tablespoons of olive oil in a saucepan with garlic and onion; simmer. Add the tomatoes, basil, seasoning salt and pepper. Simmer for 20 to 30 minutes until the tomatoes have reduced almost to a puree. Press through a sieve or strainer.
Check the seasoning and if desired, stir in any remaining basil before serving. Serve over pappardelle or your favorite pasta (prepare according to directions on the box.)
Published on January 01, 2006