This recipe is the best recipe that I have found for making pesto. It takes about 20-25 minutes of solid chopping, but is well worth it. More accurate ingredient quantities are as follows:
- 2 cups of firmly chopped basil
- 3 medium cloves of garlic (use 2 if you do not like the taste of raw garlic)
- scant 1/4 cup of raw pine nuts
- roughly 3/4 cup parmesan
- 3-4 T extra virgin olive oil
- salt to taste
- reserved pasta-cooking water
- It is NOT necessary to ensure that the ingredients are fully chopped in the first few rounds of chopping. This is especially true when you are chopping the basil.
- Do not use whole wheat pasta with pesto. Pesto is simply too delicate a flavor and can't stand up to the coarse taste of whole wheat.
- Fresh pasta is recommended
- Add freshly chopped tomatoes or sausage
- You may freeze any pesto you don't use. Make sure you cover it thinly with more olive oil. When defrosting DO NOT microwave.
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