Pesto- Basil, Parmesan and Pine Nut Pesto
List of Ingredients
4 cups coarsely chopped fresh basil leaves
1 cup pine nuts
1/2 cup olive oil
1 cup freshly grated Parmesan
1/2 stick (1/4 cup)cut into bits and softened
2 garlic cloves, crushed
Recipe
In a blender in batches or in a food processor puree the basil with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and put plastic wrap directly on the surface of the pesto to prevent discoloring. The pesto keeps, covered and chilled, for up to 2 weeks. Serve the pesto with pasta or steamed or raw vegetables. Makes about 1 1/2 cups.
From Best of Gourmet 1986
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