Post by chief_cook2 on Jan 1, 2003 19:05:19 GMT -6
2 cups fresh basil leaves firmly packed 1/4 cup oil 2 Tbsp pine nuts 1 clove garlic 1/4 cup grated parmesan cheese
Combine all ingredients in a processor or blender, process until smooth. Pesto will keep, covered, in refrigerator for up to one week.
2 c. loosely packed fresh basil leaves, no stems. 2 or more cloves garlic chopped/crushed 1/4 c. pine nuts 2 tbsp each grated Romano and Parmesan cheese 4-6 tbsp. the best olive oil you can afford. freshly ground pepper.
Put basil, garlic, and nuts in a blender. Blend at low speed to chop. Add cheese and half of the olive oil, blend again. Scrape down sides of blender, turn speed to low and drizzle in the remaining olive oil. Stir in pepper by hand.
I would serve pesto on a delicate fresh pasta, like angel hair or fine spagetti.
If you really want to impress someone substitute sun dried tomatoes for basil.
Pesto freezes very well. I have seen people put it in ice cube trays, as this is a perfect size serving for one. Best way is in a jar with a thin film of olive oil on top.
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