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Newsgroups: rec.food.recipes
From: chrisgun@microsoft.com (Chris Gunnerson)
Subject: Pesto
Message-ID: <CJHC2w.Jyw@microsoft.com>
Organization: Microsoft Corporation
References: <2gmpdu$3n0@happy.cc.utexas.edu>
Date: Tue, 11 Jan 1994 19:13:40 GMT
Class Basil & Pine Nut Pesto
2 cups solidly packed fresh basil leaves
3 garlic cloves
1/3 cup pine nuts, very lightly toasted
1/2 tsp. salt (generous)
1 to 2 twists freshly milled black pepper
1/2 cup freshly grated Parmesan cheese
scant 1/4 cup freshly grated Romano or Pecorino Sardo cheese
1/2 cup virgin olive oil
2 Tbl. sweet (unsalted) butter, at room temperature
Put the basil leaves, garlic, pine nuts, salt, pepper, and oil into a
blender or food processor. Blend to a smooth puree, stopping the
machine once or twice to scrape the sids of the container with a
rubber spatula so that all the ingredients are equally ground. Add
the grated cheeses and the butter and whirl for about 15 seconds.
Scrape the sides again and turn on the processor for another few
seconds. Do not overdo the grinding in the food processor or your
pesto will have very little texture.
I highly recommend that you let this sit in the 'fridge overnight, as it
can really burn your mouth if you eat it freshly pureed. Also, I read (on
the net somewhere) that a good way to store leftover pesto is to put it
into ice cube trays until it freezes, and then put the cubes in freezer
bags. That way, you can grab as much or as little as you'd like. I've
tried it, and it works great!
A batch made from this recipe lasts about 1.5 months in the freezer. After
that, it loses a significant amount of flavor.
Enjoy!
Chris