Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!usc!sdd.hp.com!elroy.jpl.nasa.gov!ncar!news.miami.edu!mthvax!recipes From: hannan@sco.com (Hanna Nelson) Newsgroups: rec.food.recipes Subject: LACTO: Pesto Summary: original subject was Re: REQUEST: Pesto Keywords: recipe lacto Message-ID: <1991Feb05.182418.26872@mthvax.cs.miami.edu> Date: 4 Feb 91 19:26:38 GMT References: <1991Jan30.024646.3020@mthvax.cs.miami.edu> Reply-To: Hanna Nelson Followup-To: rec.food.veg Organization: the pasta contingent Lines: 27 Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator) In article <1991Jan30.024646.3020@mthvax.cs.miami.edu>, lewkowicz@BINAH.CC.BRANDEIS.EDU oozed: ==> Question: Does anyone have a good recipe for pesto? I have tried, and ==> tried, and tried to make a good one, and I have been singularly ==> disappointed. The last one I tried was in the Moosewood Cookbook (or here's the recipe i use (it's from _365 ways to cook pasta_): 2 C packed fresh basil leaves 1/3 C pignoli (pine nuts) 1 large clove garlic 1/4 t salt 1/2 C olive oil 1/3 C grated parmesan 1. finely chop basil, pignoli, garlic and salt in food processor. 2. with food processor running, add the oil in a slow, steady stream through the feed tube until mixture is thoroughly blended. 3. transfer to bowl and fold in cheese. note: i usually modify the recipe by increasing the garlic to basil ratio. i find that 1 HEAD of garlic (lots of cloves) to 1 (large) bunch of basil works about right. you might want to add a little more cheese (make it 1/2 cup) for richness. use good (extra virgin and fresh) olive oil and cheese for better flavor. every summer i make extra pesto for freezing; all winter we have pesto and tortellini, pesto lasagna, pesto shells....yum!