Classic Basil Pesto
 
recipe by: michael lomonaco 
serving size: 1 
categories: condiments, sauces 
 
 
2 cup  basil leaves
1/2 cup  extra-virgin olive oil
4   garlic cloves; peeled
1/4 cup  pine nuts or shelled walnuts
1 tsp  salt
1 tsp  freshly-ground black pepper
1/2 cup  grated parmesan cheese
 
wash the basil well and spin dry in a salad spinner. place the 
basil leaves into the bowl of a food processor and add the olive oil. 
process by pulsing until the basil begins to puree. add the garlic, 
nuts, salt and pepper and process until a smooth sauce is achieved. 
add the cheese and pulse for 10 seconds to combine before pouring into 
a jar or plastic container for refrigerated storage. float a thin 
layer of olive oil on top of the pesto for airtight refrigerated 
storage, or freeze. this recipe yields 1 1/2 cups finished pesto sauce. 
 
recipe source:michael's place with michael lomonacofrom the tv 
food network - http://www.foodtv.com 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 1848) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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