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.