|3 cups||Basil leaves|
|2||Garlic cloves; chopped|
|1 cup||Extra-virgin olive oil|
|Freshly-ground black pepper|
Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Pair pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1½ pounds pasta). PESTO ICE CUBES: Preserve the taste of summer by freezing pesto in an ice-cube tray. Fill each cell with pesto, about 1 tablespoon, and freeze. Remove frozen cubes from tray, and store in a freezer bag. Thaw before using, and allow 1 to 2 pesto ice cubes for each serving of pasta.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 cups" Per serving: 1932 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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