May 13, 2009

NOTHING BETTER IN SUMMER:

Pesto (Contra Costa Times, 5/13/09)

¾ cup extra-virgin olive oil, or more as needed

¼ cup walnuts

2 tablespoons pine nuts

½ garlic clove

¼ teaspoon salt

2 cups tightly packed fresh basil leaves

½ cup freshly grated Parmigiano-Reggiano

1 tablespoon butter, softened

1. In a blender or a food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt. Pulse or blend until smooth. Add the basil in small handfuls, pulsing to combine. When all of the basil has been incorporated, transfer the mixture to a bowl.

2. Add the Parmigiano-Reggiano and softened butter, mixing well to combine. The olive oil should form a 1-inch layer above the pesto when it settles. If this is not the case, add more olive oil as necessary.

Posted by Orrin Judd at May 13, 2009 8:09 AM
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