Pesto
Ingredients:
| 3 cups (packed) | Fresh basil leaves |
| 3 to 4 | Large cloves garlic |
| 1/3 cup | Olive oil |
| 1/3 cup | Parmesan |
| To taste | Salt and pepper |
| 1/3 cup | Pine nuts or chopped walnuts lightly toasted (optional) |
Instructions:
- Place the basil leaves and garlic in a blender of food processor and mince well.
- Add the nuts, if desired, and continue to blend until the nuts are ground.
- Drizzle in the olive oil, as you keep the machine running.
- When you have a smooth paste, transfer to a bowl and stir in the parmesan.
- Season to taste with salt and pepper. To serve, place room-temperature pesto in a warmed serving bowl.
- Add hot pasta and toss thoroughly.
- Allow 2 to 3 Tbs. pesto per serving.
- You can also freeze pesto in ice cubes mowl, then place the cubes in a hermetically closable plastic bag and unfreeze when wanted.
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.84.
