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1993-01-14
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: leka@mamane.IFA.Hawaii.Edu (K.D.Leka)
Date: Wed, 31 Jul 91 15:54:42 HST
Subject: LACTO: Pesto
Keywords: recipe lacto/pesto
Summary: orig. subject: Pesto recipe
Archive-Name: recipes/lacto/pesto
Followup-To: rec.food.veg
Approved: aem@mthvax.cs.miami.edu
Message-ID: <28A81381.2305@mthvax.cs.miami.edu>
Here's another non-pine-nut Pesto recipe. quantities can vary...
pesto:
you need either a blender or a food processor for this one, it's not
quite as easy/cheap as others, but if you get good at it, it's great
for impressing guests....
for a moderate 2-3 person amount:
1/2-1 cup (packed, not loose) fresh basil leaves. if you're buying
from a supermarket, it's the herb with dark purple flowers
and 1"-ish broad leaves...
1 cup shelled unsalted (if you can find them) _PISTACHIO_ nuts.
you may want more...(if they are salted, rinse them under
water and shake off the water in a colander)
2-3 cloves garlic (or more!! :-) )
1/2-cup-ish freshly grated parmesan. none of this in a can stuff.
you can usually get freshly grated parmesan from the
fancy-cheese section in the market...
olive oil
put basil in the blender/food processor, and chop up. you may need
to add oil to get it to not just spin around - i have to for my
blender. chop fine
add nuts and garlic to the blender, and let it chop and grind away.
again, if it refuses to see the nuts without some liquid there,
add oil - up to 2/3 cup eventually....
add more oil, again up to about 2/3 cup - it should be oily paste, slightly
thin in consistency
thicken up with the parmesan. This is why proportions are iff-y. what
is important is the consistency - it'll taste great no matter what you
do.
Again, it should be thick paste. It is rich, so a little goes a long
way. it should be served at room temperature or cold onto hot
pasta, or use as a spread on good crackers. garlic, pistachio nuts
and olive oil - what could go wrong?
K. D. Leka leka@mamane.ifa.hawaii.edu