Pesto

Post date: Aug 14, 2011 4:12:57 PM

My family thinks that Pesto is one of the all-time great culinary inventions. It's wonderful on hot pasta, rice or stirred into sautee'd shredded zucchini Put a few Tablespoons full into a canned soup such as Minestrone or spread on fresh halves of tomatoes and bake. John likes chicken marinated in Pesto and broiled. You can vary the amounts of basil and parsley to suit your taste. This recipe is our favorite.

4 cups fresh basil leaves,

3 cloves garlic,

1/2 - 1 cup fresh parsley(not cilantro),

1/2 cup olive oil,

1/2 tsp. salt,

1/2 cup pine nuts*,

1/2 cup good Italian cheese (we like Pecarino)*,

With food processor running, drop in 3 cloves garlic. When finely minced, add the basil and parsley and salt. Process until somewhat chopped; then add olive oil in a stream through top. Add more oil if necessary to make a smooth paste. If you are going to use the pesto soon, add the nuts and cheese. *If you are going to freeze it, omit these two ingredients. It keeps well in the refrigerator in an airtight container with l/2" olive oil on top. Freeze in 1/2 cup batches-sufficient for 4 servings of pasta. You just dilute the pesto with 2 Tbsp. of the hot water in. which you cooked the pasta, toss and serve.