Basil Pesto
 
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 
-- 
(ID: 12130) Mirror: rec.food.recipes: Sun, Jun 22, 2003


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