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Pesto




Source of Recipe


VJJE


List of Ingredients




Pesto Tips:

Recipe






* Pesto and pine nuts. May the two never be torn asunder. Forget
what you read about substituting walnuts, almonds or hazelnuts.
Pignoli is the only ingredient that provides the creamy texture
that binds this sauce.

* Never heat pesto sauce; the basil will turn black and taste bitter.

* Never use dried basil or you're in for a rude surprise.

* When cut basil is exposed to oxygen, it eventually blackens. If
you must make pesto ahead of time, cover the top of the batch with
a light layer of olive oil
and press a piece of plastic wrap evenly
over the surface. Refrigerate. Leave the pesto out to reach room
temperature before adding to a recipe.

* Does your pesto taste a tad flat? Add 1/4 teaspoon of high quality
balsamic vinegar to round it out.