Pesto: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min |CookTime=n/a |Source=Joy of Cooking |Yield=~2 cups; or enough for 1 lb of pasta |Rating=Very good }} === Ingredients === * 2 c loosely packed basil leaves... |
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Combine first four ingredients in a food processor, then with the processor running, slowly add the olive oil. The result should be a thick paste. If it is a little runny, add a little more olive oil until desired consistency. | Combine first four ingredients in a food processor, then with the processor running, slowly add the olive oil. The result should be a thick paste. If it is a little runny, add a little more olive oil until desired consistency. | ||
[[Category: | [[Category:Sauces and Spreads]] | ||
Latest revision as of 03:20, 26 August 2009
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | n/a |
| Source | Joy of Cooking |
| Yield / serves | ~2 cups; or enough for 1 lb of pasta |
| Rating | Very good |
Ingredients
- 2 c loosely packed basil leaves
- 1/3 c pinenuts
- 2 garlic cloves, peeled
- 1/2 c grated Parmesan cheese
- 1/2 c extra-virgin olive oil
- salt & pepper to taste
Preparation
Combine first four ingredients in a food processor, then with the processor running, slowly add the olive oil. The result should be a thick paste. If it is a little runny, add a little more olive oil until desired consistency.
