| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pesto, Magazine |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Basil leaves; loosely packed and removed from the stem** |
| 1/2 |
c |
Fresh parsley leaves |
| 1/2 |
c |
Extra-virgin olive oil |
| 2 |
|
Cloves garlic; peeled |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
c |
Pine nuts; or almonds |
| 1/4 |
c |
Fresh parmesan cheese OR asiago cheese |
INSTRUCTIONS
** (Preferably 'Sweet Genovese' or 'Fine Green')
In a blender or food processor, purée the basil, parsley, oil, garlic,
salt, and pepper. Toast the pine nuts in a dry skillet over medium heat
until golden brown, about 5 min. Remove from the pan and cool. Add the nuts
and cheese to the basil mixture. Process briefly until the pesto is smooth.
Store in the refrigerator for a week, or freeze in serving-size portions.
Source: http://www.taunton.com/kg/features/growing/basils/10basils.htm
Ellen Ogden takes care of The Cook's Garden test kitchen.
Notes: Makes 1-1/4 cups
Recipe by: Kitchen Garden Magazine (web)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@juno.com (V
U Man) <snipped> on Dec 12, 1997
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”