| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh basil leaves |
| 4 |
|
Cloves garlic; chopped |
| 1/2 |
c |
Pine nuts |
| 1 |
c |
X-virgin olive oil |
| 1 |
c |
Imported Parmesan Reggiano cheese; grated |
| 1/4 |
c |
Pecorino Romano cheese; grated |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Date: Fri, 05 Apr 1996 19:59:33 EST
From: AKSC87A@prodigy.com ( MARY JO KNAPPER)
1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped.
2. With the machine running, pour the oil in a thin, steady stream.
3. Add the cheese, salt and ground pepper to taste. Process briefly to
combine. Yield: 2 cups prepared pesto.
NOTE: I make this in 2-cup batches & freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes... MJ
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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