| Cuisine: Italian | Type: Spread | Serves: 1 cup |
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Source:
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Keith Brunell |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Pesto can be used as a spread on sandwiches, over pasta, in soups, etc. It is very versatile. |
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Ingredients:
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Basil Oil: 8 oz. of fresh basil leaves 1 tsp. salt 1 garlic clove 8 oz. of olive oil Pesto: 8 oz. basil oil (or is this the whole cup from above?) 1/4 cup toasted pine nuts 4 cloves garlic 1/4 cup grated Parmesan cheese |
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Instructions:
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1. For the basil oil: Boil 2 quarts of water and set up an ice bath for blanching the basil. 2. Blanch the basic and garlic clove for 5 seconds in boiling water, then drain and cool immediately to retain the bright green color. 3. Puree in a food processor with oil and salt until very smooth, about 30 seconds. Reserve in a plastic container. 4. For the pesto: Blend all ingredients in a food processor. Reserve in a plastic container. |
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Related recipes:
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None |
2001-03-11