hannan@sco.com (Hanna Nelson) (02/05/91)
In article <1991Jan30.024646.3020@mthvax.cs.miami.edu>, lewkowicz@BINAH.CC.BRANDEIS.EDU oozed:
==> Question: Does anyone have a good recipe for pesto? I have tried, and
==> tried, and tried to make a good one, and I have been singularly
==> disappointed. The last one I tried was in the Moosewood Cookbook (or
here's the recipe i use (it's from _365 ways to cook pasta_):
2 C packed fresh basil leaves
1/3 C pignoli (pine nuts)
1 large clove garlic
1/4 t salt
1/2 C olive oil
1/3 C grated parmesan
1. finely chop basil, pignoli, garlic and salt in food processor.
2. with food processor running, add the oil in a slow, steady stream
through the feed tube until mixture is thoroughly blended.
3. transfer to bowl and fold in cheese.
note: i usually modify the recipe by increasing the garlic to basil
ratio. i find that 1 HEAD of garlic (lots of cloves) to 1 (large)
bunch of basil works about right. you might want to add a little more
cheese (make it 1/2 cup) for richness. use good (extra virgin and
fresh) olive oil and cheese for better flavor.
every summer i make extra pesto for freezing; all winter we have pesto
and tortellini, pesto lasagna, pesto shells....yum!