| T O P I C R E V I E W |
| the butchers wife |
Posted - Jul 17 2011 : 6:58:29 PM
Does anyone have a great pesto recipe? I have an abundance of basil that I don't want to go to waste.
THANKS,
Kelly |
| 3 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Jul 18 2011 : 08:33:25 AM
No problem, it really is a good one. My neighbor (she spent two summers ago in France at a cooking school) won't eat any other pesto :) Thank PBS!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| the butchers wife |
Posted - Jul 18 2011 : 08:11:22 AM
Oh that sounds great!! Thanks so much for the recipe, I know what's for dinner tonight.
Kelly |
| FebruaryViolet |
Posted - Jul 18 2011 : 05:38:35 AM
I use the Victory Garden cookbook recipe from the 80's. It's the best I've ever had and everyone who eats it thinks so, too--even the "boys" (our two young attorneys in my law office) ask each summer "Has the basil come in yet? Is it too early for Pesto?"
1 tsp salt
2-3 cloves garlic (I use 3 med. to lg. b/c I love garlic)
3 cups packed fresh basil leaves
2 tblsps. fresh parsley
2 tbsps. pine nuts (but I use walnuts because pine nuts have shot through the roof in cost. No difference in taste)
1/2 cup olive oil
1/2 cup grated parmesan
Use mortar and pestle to turn salt and garlic cloves into paste *If you don't have a mortar and pestle, you can do this step first in the processor*. Scrape into bowl of small processor; add basil and chop fine; add parsley and pulse several times. Add walnuts and pulse until desired texture is acheived. Pour olive oil slowly through tube to create emulsion, simultaneously keeping the processor running. Stir in grated cheese by hand.
I actually made this last night for penne and some pan seared chicken breast. Always a hit in our household.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
