Basil Pesto
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| |
| can | be prepared in 45 minutes or less. |
| 4 cup | packed fresh basil leaves, washed well |
| 1/2 cup | pine nuts, toasted until golden, cooled, and chopped fine |
| 1/2 cup | freshly grated parmesan (about 1 1/2 ounces) |
| 2 large | garlic cloves, minced |
| 1/4 cup | plus 3 tablespoons |
| | extravirgin olive oil |
| |
| have ready a bowl of ice and cold water. in a saucepan of boiling salted |
| water blanch basil, a handful at a time, 2 seconds, transferring with a |
| slotted spoon to bowl of ice water to stop cooking. drain basil in a sieve |
| and pat dry. in a food processor puree basil with remaining ingredients |
| until smooth and season with salt and pepper. pesto may be made 2 days |
| ahead and chilled, its surface covered with plastic wrap. makes about 1 |
| 1/4 cups. |
| |
| gourmet |
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| (ID: 12130) Mirror: rec.food.recipes: Sun, Jun 22, 2003 |