Category: eating in
08/15/10 07:13 - ID#52456
Pesto
I don't have any basil to make pesto with this summer, but I know other (e:peeps) do. It's so yum. A suggests that I shouldn't ever give out my true recipes to preserve the specialness of what I make, but I do anyway.
Pesto
2 c fresh basil, tightly packed *
2 T pine nuts **
2 large cloves of garlic, peeled
1 T lemon juice
3 T+ extra virgin olive oil
1/2 t. salt
1/2 t. nutmeg
1/2 c. Parmesan cheese, freshly grated
2 T. Romano cheese, freshly grated
Mix all but the cheeses in a blender or food processor until fine. Mix with cheeses in bowl. Eat.
Pesto
2 c fresh basil, tightly packed *
2 T pine nuts **
2 large cloves of garlic, peeled
1 T lemon juice
3 T+ extra virgin olive oil
1/2 t. salt
1/2 t. nutmeg
1/2 c. Parmesan cheese, freshly grated
2 T. Romano cheese, freshly grated
Mix all but the cheeses in a blender or food processor until fine. Mix with cheeses in bowl. Eat.
- spinach can be substituted for some basil
- walnuts can be substituted for pine nuts, but pine nuts are highly recommended.
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Last Modified: 08/15/10 07:13
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@(e:jason), I made it before without the pine nuts and it was great so now I want to try it the other way.
(e:janelle) - the nutmeg adds a nice bit of depth to the pesto while the lemon juice adds a touch of tang and some preservative to reduce browning.