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Blender pesto




Source of Recipe


"The Classic Italian Cook Book" by Marcella Hazan


Recipe Introduction


Notes: Adapted from a recipe in "The Classic Italian Cook Book" by Marcella Hazan, published by Knopf. If freezing this pesto, blend the basil, olive oil, nuts, garlic cloves and salt in a blender and freeze. To use, thaw the pesto mixture and then add the cheese and butter.


List of Ingredients





2 cups fresh basil leaves
1/2 cup olive oil
2 Tbsps. walnuts
2 cloves peeled garlic, lightly crushed with a heavy knife
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
3 Tbsps. butter, softened to room temperature

Recipe





1. Put basil, olive oil, nuts, garlic cloves and salt in a blender (or food processor) and mix at high speed. Stop from time to time to scrape down sides with a rubber spatula.

2. When ingredients are blended, pour them into a bowl and beat in cheese.

3. When cheese has been evenly incorporated into the other ingredients, beat in butter.

4. Before spooning pesto over pasta, add a tablespoon or two of the hot water in which the pasta has boiled.