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1995-09-27
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Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
From: leah@smith.chi.il.us (L.A.Z. Smith)
Subject: LACTO: pesto (Re: REQUEST: pesto pasta)
Message-ID: <1388@smith.CHI.IL.US>
Organization: R. H. E. Smith Corp., Wheeling, IL
References: <2l91jq$99s@inxs.concert.net>
Date: Thu, 10 Mar 1994 11:00:55 GMT
Archive-Name: lacto/pesto-pasta
I'm not certain from this whether you're asking for a dish of pasta with
pesto sauce, or pesto-flavored pasta. I can't help with the latter,
though I imagine stirring pesto into any stardard pasta recipe in place of
one of the eggs would work. Here's a recipe for pesto that I often use on
top of pasta, though, sometimes thinning it with a bit more olive oil.
PESTO
2 cups firmly packed fresh basil leaves
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 cup freshly grated parmesan
1/4 cup pinenuts, toasted (walnuts may be substituted)
Place the basil, oil, garlic and salt in a food processor and process
until the basil is finely chopped, scraping down sides as necessary. Add
the cheese and pinenuts and process in on/off bursts until the cheese is
well distributed and the pinenuts are coarsely chopped.
Pack into small jars, topping with a little extra olive oil, and freeze.
Alternatively, place in tablespoonfuls on a wax-paper-lined cookie sheet
in the freezer. Once frozen, store the pesto mounds in a plastic bag and
return to the freezer. Makes about 1-3/4 cups.
The pesto also goes into soups and stews and on bread.
When thawed, you can keep it in the fridge for several weeks,
provided you keep the top well covered with fresh oil.
Leah Smith leah@smith.chi.il.us