Basil, Parmesan, And Pine Nut Sauce - (Pesto) Recipe - Cooking Index
Basil, Parmesan, And Pine Nut Sauce - (Pesto) Recipe - Cooking Index
There are few sauces that compare with this renowned creation from Genoa. Originally, and in some places still, pesto is made with a mortar and pestle; hence, the word "pesto," which derives from the verb "pestare," meaning "to pound." Use the most fragrant basil and the best olive oil and Parmesan available. Serve pesto over pasta or a salad, or use it as a dipping sauce or as an enhancement for vegetable soups.
Cuisine: Italian| 2 cups | 80g / 2.8oz | Fresh basil leaves |
| 2 | Garlic cloves - chopped | |
| 1/2 cup | 73g / 2.6oz | Freshly grated parmesan cheese |
| (preferably parmigiano-reggiano) | ||
| 2/3 cup | 157ml | Extra virgin olive oil |
| 1/4 cup | 59ml | Pine nuts |
| Salt - to taste | ||
| Black pepper - freshly ground, to taste |
In a food processor, combine all the ingredients and blend until thoroughly combined. Yields about 1 1/2 cups of sauce.
Source:
THE BEST OF ITALY by Evie Righter with recipes by Georgia Downard (c) 1992 Collins Publishers, San Francisco, CA - 96 pages - $14.95
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