| 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 - [email protected]" 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 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Lust and selfishness do not equal love”