Moms Pesto Genovese Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 cup: Fresh basil leaves *,
1/2 cup: Romano or Parmesan cheese,
1/2 cup: Olive oil,
. grated,, (or better still,
2 tbsp: Pine nuts or walnuts,
. 1/4 cup of each),
2 centiliter: Garlic, crushed
Salt & black pepper,
Directions:
Traditionally served with flat spaghetti such as fettucine or
linguine, or the potato "pasta" called gnocci, its also good with
fusilli or rotini, which is full of twists for the pesto to cling to.
Place basil, oil, nuts and garlic in a food processor and blend until
smooth. Using a rubber spatula, scrape mixture into a bowl. Mix in
cheese, salt and pepper. Stir in 2 tablespoons water from the cooking
pasta and then toss well with hot pasta.
* Make when fresh basil is available (dried basil wont work). Pesto
will keep in the refngerator for 3 months when covered with 1/8" of
olive oil.
Pasta is often served with freshly grated Parmesan or Romano cheese
and freshly ground black pepper.
** Moms Recipe card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp
linguine, or the potato "pasta" called gnocci, its also good with
fusilli or rotini, which is full of twists for the pesto to cling to.
Place basil, oil, nuts and garlic in a food processor and blend until
smooth. Using a rubber spatula, scrape mixture into a bowl. Mix in
cheese, salt and pepper. Stir in 2 tablespoons water from the cooking
pasta and then toss well with hot pasta.
* Make when fresh basil is available (dried basil wont work). Pesto
will keep in the refngerator for 3 months when covered with 1/8" of
olive oil.
Pasta is often served with freshly grated Parmesan or Romano cheese
and freshly ground black pepper.
** Moms Recipe card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp