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COLLECTION: Pesto Sauces
Walnut Pesto
-- Nuts About Pesto
3
1
2
1
cups packed fresh basil
/2 cup toasted walnuts
tsp minced garlic
1 to 1 1/2 cups light olive oil
3/4 cup Parmesan cheese
1 to 1 1/2 tsp salt
/2 tsp freshly ground pepper
Combine all ingredients except olive oil, cheese, and salt in blender
container or bowl of food processor fitted with stainless steel blade.
Add half the olive oil, process. Add remaining olive oil as needed to
make thick puree. Do not over process. Mixture should not be a smooth
paste; tiny pieces of basil should be visible. Add the cheese; process
just to blend. If needed, mix in salt.
To serve, toss pesto at room temperature with hot cooked fettuccine,
using about 1/4 cup pesto for ever 2 cups cooked pasta.
.........................................................................
Macadamia Nut Pesto
-- Bon Appetit, March 1990
1
1
1
1
/2 cup olive oil
small bunch fresh basil, chopped
Tbsp minced garlic
1/4 cup freshly grated Parmesan
1/2 tsp salt
1/4 white pepper
cup finely chopped roasted
macadamia nuts
Blend 1/4 cup olive oil, basil and garlic in blender. Add the macadamia
nuts and Parmesan cheese; blend well. Gradually mix in the remaining
1/2 cup oil. Season with salt and pepper.
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/pesto/pesto-coll.html (2 of 2) [12/17/1999 11:38:52 AM]
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