Amerigo's pesto

1 servings

Ingredients

QuantityIngredient
WALDINE VAN GEFFEN VGHC42A
3largesBn fresh basil
3tablespoonsParsley
¼cupPine nuts
3tablespoonsParmesan
1tablespoonPecorino
¼cupSun-dried tomatoes -- opt
10tablespoonsOlive oil

Directions

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