Guest guest Posted April 29, 1999 Report Share Posted April 29, 1999 * Exported from MasterCook * Pesto Genovese Recipe By : The No-Tofu Vegetarian Cookbook Serving Size : 4 Preparation Time :0:00 Categories : " Post " Pasta Sauces & Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic -- peeled 1/2 teaspoon salt 1/2 cup pine nuts 1/3 cup freshly grated Parmesan cheese 1/4 cup extra virgin olive oil 1/4 cup boiling water 2 cups fresh basil leaves Place the garlic and salt in a food processor and process until garlic is finely chopped. Add pine nuts and process until combined. Add cheese and process until combined, scraping down the sides of the bowl as necessary. Add boiling water and process until smooth. (This tempers the raw taste of the garlic and creates a more mellow sauce.) Add basil leaves and process until combined, scraping down sides of bowl. Variations: Toss pesto with cooked tortellini or gnocchi, without without cooked green peas. Toss pesto with spaghetti. Substitute pesto for salad dressing for hot potato salad. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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