Genovese Pesto
|
| hi to all.... i emerge from my lurking mode just to give a contribution as |
| i'm from genoa, where pesto was invented... traditionally you never use |
| neither pepper nor butter, and walnuts must be reduced (1 walnut for 3 |
| cups basil). it must be the consistency of a firm cream that you soften, |
| when adding to your cooked pasta or gnocchi, with few spoonfuls of the |
| same water used for cooking pasta, or (but some of the oldest solid |
| genoeses would shiver in horror to see this) a small amount of lukewarm |
| cream.... enjoy!!! :-) elena |
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| 1 | walnuts, shelled |
| 2 Tbsp | pine nuts |
| 1 tsp | coarse salt |
| 3 | garlic cloves |
| 3 cup | basil leaves |
| 4 oz. | grated parmesan cheese |
| 4 oz. | grated romano cheese |
| |
| place all ingredients except 1 cup olive oil in food processor and |
| grind very fine. add remaining olive oil and blend a few seconds until |
| very smooth. |
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| (ID: 11119) Mirror: rec.food.recipes: Mon, Aug 25, 2003 |