Difference between revisions of "Pesto"
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===Directions=== | ===Directions=== | ||
| − | * In the mixing bowl of a food processor or blender, put the garlic,salt, basil,pinenuts and olive oil, and process until smooth, scraping down sides one or two times. | + | * In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times. |
* Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter. | * Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter. | ||
* Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. | * Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. | ||
Latest revision as of 10:06, 7 September 2006
Contents
Ingredients
2 cloves garlic, peeled
1 teaspoon salt
2 cups tightly packed fresh basil leaves
2 tablespoons finely chopped pine nuts
½ cup olive oil
½ cup grated parmesan
2 tablespoons grated romano
4 tablespoons butter, softened
Directions
- In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
- Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
- Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds.
Yield
4 - 6 servings for 1 lb thin pasta
Nutrition
Source
The Joy of Pasta
