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Ann's Pestopoultry, sauces, marinades, spreads 2 cup fresh basil leaves 4 cloves garlic -- chopped 1/2 cup pine nuts 1 cup x-virgin olive oil 1 cup imported parmesan reggiano 1 cheese -- grated 1/4 cup pecorino romano cheese -- 1 grated 1/4 teaspoon salt 1 freshly ground black pepper 1 to taste 1. Process the basil, garlic, and pine nuts in a food processor until finely chopped. 2. With the machine running, pour the oil in a thin, steady stream. 3. Add the cheese, salt and ground pepper to taste. Process briefly to combine. Yield: 2 cups prepared pesto. (I make this in 2-cup batches & freeze in 1/2 pt. canning jars for the winter. Use on pasta, vegetables, baked potatoes... MJ) Recipe By : Ann from P* From:
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