The People's Reciplex

Pesto

Once I tasted this, I realized that it is well worth the 20 minutes it took to make it from scratch. Yummy with almost anything from pasta to scrambled eggs. I hear rumors that keeps in the refrigerator for 1 week, but I’ve found that it freezes well for much longer and defrosts easily.
4 garlic cloves
1/2 cup pine nuts, lightly toasted
2/3 cup parmesan cheese (fresh!)
1 tsp salt
1/2 tsp pepper
3 -4 cups basil, loosely packed
juice of half a lemon
1/2 cup olive oil
Toast pine nuts on low heat until they start to turn light brown. (This should just take a minute or two – they are sensitive to burning even with a bit of olive oil in the pan.)
Finely chop the garlic in a food processor.
Add all the other ingredients EXCEPT olive oil and process until chopped.
Add olive oil and process just until it is blended.

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This entry was posted on Monday, May 19th, 2003 at 6:30 pm and is filed under sauces.

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