| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Basil leaves |
| 3 |
tb |
Parmesano-Reggiano |
| 2 |
tb |
Pinenuts |
| 2 |
|
Garlic cloves; chopped |
| 1 |
c |
Extra-virgin olive oil |
|
|
Salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor
until finely chopped. With the machine running, pour in olive oil in a
thin, steady stream, blending until the mixture is well combined and
emulsified. Pair pesto with a long, thin pasta such as fettuccine or
spaghetti. Makes 2 cups (enough for 1 1/2 pounds pasta). PESTO ICE CUBES:
Preserve the taste of summer by freezing pesto in an ice-cube tray. Fill
each cell with pesto, about 1 tablespoon, and freeze. Remove frozen cubes
from tray, and store in a freezer bag. Thaw before using, and allow 1 to 2
pesto ice cubes for each serving of pasta.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups"
Per serving: 1932 Calories (kcal); 216g Total Fat; (98% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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