Oregano and Roasted garlic pesto

Oregano and Roasted garlic pesto
By: The Culinary Institute of America’s

¼ cup gently packed fresh marjoram or Italian oregano leaves
1 cup gently packed fresh flat-leaf parsley and tender sprigs
1 ½ Tablespoons roasted garlic paste
¼ cup raw walnut pieces
1 teaspoon balsamic vinegar
½ teaspoon salt
6 Tablespoons extra virgin olive oil

Put all the ingredients except the oil in a food processor and pulse until the mixture is finely ground. With the machine running, pour in the olive oil in a steady stream. Stop and scrape down the sides, then continue to process until the sauce is smooth and slightly creamy. Taste and add additional salt if needed. Store tightly covered in the refrigerator for up to 1 week.

Makes scant 1 cup

Classic basil pesto

Classic basil pesto
By: The Culinary Institute of America’s

3 cloves garlic, peeled
4 Tablespoons raw pine nuts
¼ teaspoon salt
3oz stemmed sweet basil leaves (about 3 cups gently packed)
½ cup extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano Cheese

Food Processor Method:
Process the garlic, pine nuts, and salt until finely ground, about 15 seconds. Add the basil leaves and process in spurts until no whole leaves remain. With the machine running, pour the oil through the feed tube in a steady stream. Stop and scrape down the sides, then process for several more seconds. The mixture should be ground to a paste like consistency but a little of the leaves texture should remain. If necessary, quickly pulse the mixture again. Add the cheese and pulse until just incorporated.

Makes 1 cup, enough for 1lb dried pasta.