Amerigo's pesto

Yield: 1 servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
3 larges Bn fresh basil
3 tablespoons Parsley
¼ cup Pine nuts
3 tablespoons Parmesan
1 tablespoon Pecorino
¼ cup Sun-dried tomatoes -- opt
10 tablespoons Olive oil

In a food processor place basil, parsley, pine nuts, parmigiano, pecorino and tomatoes (if using) and blend. Add about olive oil to make into a creamy emulsion. This MAY be sauteed to heat through, or used directly on hot pasta and mixed in. Source: Tony Cortese, Amerigo's Restaurant, NYC.

Recipe By :

From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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