| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Mike01 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Basil leaves |
| 1/2 |
c |
Extra-virgin olive oil |
| 4 |
|
Garlic cloves; peeled |
| 1/4 |
c |
Pine nuts or shelled walnuts |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Wash the basil well and spin dry in a salad spinner. Place the basil
leaves into the bowl of a food processor and add the olive oil.
Process by pulsing until the basil begins to puree. Add the garlic,
nuts, salt and pepper and process until a smooth sauce is achieved.
Add the cheese and pulse for 10 seconds to combine before pouring
into a jar or plastic container for refrigerated storage. Float a
thin layer of olive oil on top of the pesto for airtight refrigerated
storage, or freeze. This recipe yields 1 1/2 cups finished pesto
sauce.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B22 broadcast 05-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-20-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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