Wednesday, May 17, 2006
Makes 3/4 cup
1/4 cup pine nuts
3 medium garlic cloves
2 cups packed fresh basil leaves, rinsed thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Toast the pine nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 minutes. Bring small saucepan of water to boil. Drop in garlic into water and boil until garlic is partially blanched, about 45 seconds. Immediately drain water and pour cold water over garlic to stop the cooking. Mince the garlic.
Place all ingredients except cheese in bowl of food processor fitted with steel blade; process until smooth. Make sure to scrape down bowl with flexible spatula occasionally.
Transfer mixture to small bowl, stir in cheese, adjust salt, and serve. To keep in refrigerator for up to five days either take a sheet of plastic wrap and place directly over the surface or pour a small amount of oil on top. Or, to freeze the pesto, pour into ice cube trays and freeze. Once frozen, remove the pesto cubes from the trays and put into a Ziploc bag and freeze for up to 6 months.
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