PESTO
List of Ingredients
1 large bunch basil
4 cups ice cubes
3 cloves garlic
1 cup Italian extra-virgin olive oil
3 ounces grated Parmigiano-Reggiano cheese
Salt
Freshly ground black pepper
Recipe
Pluck leaves from basil. Discard stems.
Place ice cubes in large bowl, add 2 quarts cold water, and place
large strainer in bowl so strainer fills with ice water.
Bring 3 quarts water to boil in saucepan. Drop in garlic; cook 30
seconds. Remove with slotted spoon. Add basil leaves; cook 15
seconds, then remove with skimmer. Place leaves in ice water. Let
cool about 1 minute. Drain well. Squeeze out excess water.
Place basil and garlic in food processor; process until chopped.
Transfer to blender and process at high speed, adding olive oil in
thin stream while machine is running. Add cheese; process until
blended. Season to taste with salt and pepper; process briefly.
Yield: 1 cup.
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