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From: barb@oliven.UUCP (Barbara Jernigan)
Newsgroups: net.cooks
Subject: Re: Pesto Recipie Wanted
Message-ID: <411@oliven.UUCP>
Date: Wed, 28-Aug-85 14:36:27 EDT
Article-I.D.: oliven.411
Posted: Wed Aug 28 14:36:27 1985
Date-Received: Fri, 30-Aug-85 11:00:41 EDT
References: <293@resonex.UUCP> <181@Navajo.ARPA>
Organization: Olivetti ATC; Cupertino, Ca
Lines: 31

> 
> 		PESTO
> 
> Take a bunch of basil, and remove the stems.  Add about 1/3 cup of
> olive oil (for a typical sized bunch of basil), and two cloves of
> garlic (chopped).  Put it in a blender or food processor and grind into
> a paste.  This will be easier if you cut the basil into small pieces
> first.  Add more olive oil if necessary.  Add freshly grated parmesan
> cheese to taste, and either blend some more or stir well.  You may
> need to add still more oil.
> 
> You can also add pine nuts.  Parsley is included in many recipes, but
> it should always be replaced with an equal amount of basil.

Ground Almonds are a good substitute for pinenuts, and a bit easier on
the budget.

> 
> The PESTO sauce should be a very dark green at this point.  You can
> judge whether it has the correct amount of oil in it by looking at
> it after it has been sitting around for about 5 minutes.  It should
> have just a little oil seeping out of it.  If it has a lot, you need
> to add less oil next time, or add more cheese or basil.
> 
> To serve, add some of the pesto sause to buttered, cooked, pasta, and
> mix.  Add more until everything is green.  Add some more.  You can
> probably correct for too little oil by adding more butter.
> 

Try a dollop of pesto in soup (for example -- Cauliflower Soup).  Delicious!
I will try to remember to post the recipe.