Pesto from Cafe Croissant + URL to my online family photo album

April 3, 1999

Hi everyone,

Here's a recipe -- hope I haven't posted it around town before. <shrug> I know

I first typed it a few months ago...and the rest is a blank. (But what's new?)

Also, I did up a family photo album, just for fun. Please come see at:

Brenda Adams

* Exported from MasterCook Buster *

Pesto from Cafe Croissant

Recipe By : Cafe Croissant, Corvalis, Oregon

Serving Size : 1 Preparation Time :

Categories : Pesto Cafe

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups fresh basil leaves -- packed

1 cup fresh parsley -- packed

1/2 cup pine nuts -- or walnuts

3/4 cup grated parmesan cheese

3 cloves garlic -- large

1/2 teaspoon salt -- or less

3/4 cup olive oil

Combine everything in your blender or food processor. Mix until smooth.

Scrape sides with a spatula to help combine. Makes 2 cups.

Menu suggestion: Core and hollow ripe cherry tomatoes. Fill each with Pesto

and top with a toasted pine nut.

Make Pesto in the summer when basil is fresh and in abundance in your garen or

at the Farmers' market. Make some to enjoy immediately, but also put some away

for later. Pesto freezes beautifully!

Prepare and freeze without the nuts and cheese; add them after thawing. Or,

freeze it ready-to-use, in small amounts, according to how much you use at a

time. Pesto will keep for serveral weeks refrigerated in a tightly covered

glass jar with thin layer of vegetable oil on the surface. We use Pesto in our

Pesto Pasta and Cafe Pizza. It's also delicious as a sauce for hot pasta (just

toss together) or as a spread on sandwiches and crusty french bread.

> from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. Cooking at the

Cafe, by Francie O'Shea, 1992, page 32. ISBN: 0-9634342-0-9. From the

cookbook collection of Brenda Adams <adamsfmle; RC & VR 4/99.

- - - - - - - - - - - - - - - - - -

Recommended Posts