Genovese Pesto
hi to all.... i emerge from my lurking mode just to give a contribution as 
i'm from genoa, where pesto was invented... traditionally you never use 
neither pepper nor butter, and walnuts must be reduced (1 walnut for 3 
cups basil). it must be the consistency of a firm cream that you soften, 
when adding to your cooked pasta or gnocchi, with few spoonfuls of the 
same water used for cooking pasta, or (but some of the oldest solid 
genoeses would shiver in horror to see this) a small amount of lukewarm 
cream.... enjoy!!! :-) elena 
 
 
1   walnuts, shelled
2 Tbsp  pine nuts
1 tsp  coarse salt
3   garlic cloves
3 cup  basil leaves
4 oz.  grated parmesan cheese
4 oz.  grated romano cheese
 
place all ingredients except 1 cup olive oil in food processor and 
grind very fine. add remaining olive oil and blend a few seconds until 
very smooth. 
 
 
-- 
(ID: 11119) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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