Every since Lucy (& Danny) prepared fresh Pesto for me out of their kitchen when they were cooking for a party, I had a taste for Pesto. But it wasn’t until I was in college when my brother introduced me to Milano Ristorante where I truly began my love-affair with Pesto. And since then I’ve had friends and family call me for my recipe since they knew I’d also taught myself how to prepare this delightful sauce. Here’s a basic Pesto sauce I’ve been using for many years.
Basic Pesto Sauce:
1/2 c fresh grated parmesan cheese
2 c fresh basil leaves freshly picked w/out stems
1/2 c melted butter
1-2 cloves fresh garlic
1 T pine nuts
3/4 c olive oil
1/2 t lime juice
Pasta: angel hair/capellini/vermicelli or gnocchi are my favorites with this sauce.
Using a blender or food processor begin with Parmesan cheese adding basil and melted butter, followed by garlic, pine nuts, lime juice and finally the olive oil. Allow each ingredient to blend smoothly with the preceding ones before adding the next, then let stand 1 hour.
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