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COLLECTION: Pesto Sauces
COLLECTION: Pesto Sauces
From: [email protected] (Luck is the residue of design)
Dat e: Wed, 20 Oct 1993 13:56:52 -0700
Nuts about Pesto is a newsletter I picked up at Larry's Market during
Basil season.
Pistachio Pesto
-- Nuts About Pesto
2
2
1
cups fresh basil leaves
large cloves of garlic
/4 cup freshly grated Parmesan
1/3 cup shelled raw pistachio
kernels
1/2 cup olive oil
freshly ground salt and pepper
Combine the basil, garlic, cheese and pistachios in a food processor or
blender. Process to mix. With machine running, slowly add olive oil.
Season to taste with salt and pepper and process to desire consistency.
Let stand for 5 minutes before serving. Serve over pasta or use in any
recipe specifying a basil pesto.
.........................................................................
Pistachio Pesto
2
1
4
1
cups, packed, fresh basil
cup pistachio nuts
cloves garlic, minced
cup olive oil
1 cup grated Parmesan cheese
1/4 cup grated Romano cheese
salt and pepper to taste
In a food processor fitted with the steel blade chop the basil, nuts,
and garlic together until the basil and nuts are in small pieces. Then,
with the processor running, add the oil in a thin stream until you have
a fine, green soup. Stir in the cheeses and salt and pepper.
.........................................................................
http://www.cs.cmu.edu/~mjw/recipes/sauces/pesto/pesto-coll.html (1 of 2) [12/17/1999 11:38:52 AM]
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