Yield: 4 Servings
|2 cups||Packed fresh basil leaves; washed and patted dry|
|⅓ cup||Extra-virgin olive oil|
|2 tablespoons||Pine nits or coarsely chopped walnuts|
|2||Cloves garlic; coarsely chopped|
|⅓ cup||Freshly grated parmesan cheese|
|Salt & freshly ground black pepper; to taste|
From: TeAntae Turner <tturner@...> Date: Fri, 16 Aug 1996 17:23:57 -0500 Try this one from the "I could Eat Pasta Every Night " Cookbook In a food processor or blender, process basil, olive oil, pine nuts, garlic, and Parmesan cheese until just smooth, leaving some texture. Season to taste with salt and pepper. Use immediately or refrigerate for up to 1 week.
Note: Omit the Parmesan cheese and pine nuts if you plan to freeze the pesto before using. Add the cheese and nuts after the pesto has thawed and use immediately for up to 1 week. Variations: For a lower fat version, reduce oil to 2 tablespoons, and add 3 tablespoons chicken broth and 2 tablespoons part-skim ricotta cheese.
Pesto with vegetables: Cut 2 medium red potatoes into ½ inch cubes. Steam potatoes and 4 ounces tender green beans until crisp-tender, 6-8 minutes.
Toss with hot pasta and pesto.
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .