Friday, June 1, 2012


Here's the long awaited Pesto recipe. I made some today.
And no, you can't have any. Make you own. ;)

Approximately 2 cups fresh basil leaves (or 1 c. parsley, 1 c. oregano)
3/4 tsp salt
3/4 - 1 cup grated Parmesan cheese
2-3 cloves garlic crushed (or 1 T garlic pwd)

Process washed, fresh leaves with one of the following methods-
1: a food processor or
2: crush them with a mortar and pestle or
3: blend on a coarse setting of your blender  
Do one of the above until leaves are fairly smooth.

Stir in the remaining ingredients.

Other variations-
A- Include 1-2 Tablespoon of pine nuts or walnuts
B- Follow recipe above but use 1/2 of oil and ten mash several T each of butter and cream cheese.

Options for use:
Put the puree in a bowl and cover with film of olive oil to dip bread in.
Serve pesto on ravioli or tortellini.
Serve with 1/2 Alfredo, 1/2 pesto on fettuccine
Toss into a salad (1 tsp mixed with your favorite vinaigrette)
Float on top of minestrone soup

Good appetizer: Place 1 tsp on 1/2 of ripe tomato with Parmesan cheese.
Place under broiler for a moment.

Note: Pesto keeps for months in the freezer, though fresh is best.

1 comment:

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