Name: Three Basil Pesto
Cook time: 45 min
Total time: 45 min
Yield: Makes about 2 1/2 cups
Ingredients: 4 garlic cloves; 3/4 cup pine nuts (1/4 pound); 2 cups grated Parmigiano-Reggiano; 2 cups grated Pecorino Romano; 3 cups packed Italian basil leaves; 1 1/2 cups packed bush basil leaves; 1 cup loosely packed fresh lemon basil leaves; 2 cups packed flat-leaf parsley leaves; 5 tablespoons olive oil

Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.

Cooks' note:

•For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil.
•Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.
•For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano.

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