Pesto. Ah pesto. So fresh, so classic, sometimes a little misunderstood. Pesto is a true Italian creation. It enjoys a reputation as both a co-star, on delicious equal footing as a sauce for fresh pasta, and a supporting player; bringing out the best in a piece of grilled chicken or simple vegetable dip. Lisa Freda Amundsen gets credit for contributing this recipe. She has even provided some variations on this already versatile ingredient, pesto.
Ingredients
4 cups of fresh basil
2 cups of fresh Italian parsley
3/4 cup of pine nuts
1 cup Parmesan cheese, grated (use the good stuff)
4 garlic cloves
1-2 cups olive oil
Directions
Put all the ingredients in a food processor and blend. Pesto freezes well, so you can try it in different ways.
1st Option: You can roast the pine nuts prior to blending for a change of flavor. To roast pine nuts, place in shallow skillet and cook on low heat until lightly golden. OR place on baking sheet in 250* oven until golden brown.
2nd Option: You can exchange the parmesan cheese for romano, asiago, or sharp fontina.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment