Basil Pesto Spread
2 c Bright green aromatic basil;
1/3 c Extra-virgin olive oil
2 White garlice cloves; peeled
1/4 c Pine nuts; coarsely crushed
3 tb Freshly grated imported parm
4 tb Freshly grated imported peco
Recipe by: Panini, Crostini, Brushetta Place basil, olive oil, garlic, pine
nuts, and salt to taste in a blender. Process until finely textured but not
completely smooth. Scrape pesto into a bowl and sir inthe cheeses. If not
using immediately, pour a thin layer of extra-irgin olie oil over the top.
Wrap tightly and refrigerate until needed. Makes about 1 cup.
Fresh basil pesto led the revolution in authentic Italian cooking in
America. It wasn't red and it didn't cook for hours on the stove. In fact,
it was green! And you didn't have to cook it at all! The fragrant green
leaves, crushed with garlic and pine nuts, when tossed with freshly cooked
pasta, creates a dish of unforgettale aroma and taste. Aromatic pesto can
be used as a spread for panini with equally memorable effect. The following
recipe produces a dense mixture specifically for panini; to use with pasta,
just add a little more olive oil and thin with some hot pasta cooking
water. Format Norma Wrenn npxr56b
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
on Feb 1, 1998