BLENDER PESTO
2 cups fresh basil leaves*
1/2 cup olive oil
2 T. pine nuts
2 cloves garlic, lightly crushed with a heavy knife, and peeled
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Romano pecorino cheese
3 T. butter, softened to room temperature
Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mhigh speed. Stop from time to time, scrape the ingredients down toward bottom of the blender cup with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat it by hand. (This is
more work, and it results in a moreinteresting texture and better flavor than when you mix in the cheeses
Add a spoon or so of the hot water in which pasta has boiled.
*Fresh basil must be used
Dr. George Dietz
No comments:
Post a Comment