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Archive for October, 2008

Italian Pesto

Friday, October 03rd, 2008

Perfect Pesto
Recipe makes about 2 cups

Pesto comes from the Italian word meaning “to pound,” and is a simple puree of garlic cheese, fresh basil and fine olive oil. Do not use just any olive oil in your pesto, however; it must be a fine, quality version. You’ll also want to drizzle olive oil over the surface of the pesto if you must store it, to prevent discoloration. If you rinse the basil, be sure and dry it thoroughly before using.

Italian Pesto

Ingredients
4 cups basil leaves, fresh
10 cloves garlic, peeled
¾ cup extra virgin olive oil
5 tablespoons fresh Romano cheese, grated
½ cup pine nuts

Blend basil leaves and garlic cloves at medium speed in a blender or food processor, slowly pouring in ½ cup of olive oil while blending. Occasionally pause to scrape off basil on the sides.
After the basil mixture has been finely pureed, spoon into a mixing bowl. Fold in softened butter, add grated cheeses and blend well. Now add the remaining olive oil, and stir pine nuts into the blend.

You do not cook pesto. You may use one or two tablespoons of hot water to thin it when serving over pasta or fish.
[tag] pesto, Italian pesto[/tag]

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