member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

    Pesto: Basil, Parmesan and Pine Nut Pesto

    Source of Recipe

    Best of Gourmet 1986

    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


    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |