pesto
(1 rating)
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Pesto,created by the Italians for their soups and pasta is simply--and literally--a paste of fresh basil,garlic,cheese,nuts,olive oil and sometimes butter.A really fine pesto will enhance the plainest of soups. When I make pesto, I suggest a proportion of 4 parts Parmesan to 1 part Romano cheese to keep the flavors in balance. A well rounded pesto s never made only with Parmesan in my opinion. The finest basil also uses freshly-picked basil leaves,but if in short supply,I substitute a mixture of dried basil and fresh parsley or fresh spinach.Fresh basil leaves can be frozen for future use.
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(1 rating)
yield
serving(s)
prep time
15 Min
Ingredients For pesto
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2 cfresh basil leaves,chopped or 2 cups fresh spinach or flatleaf parsley and 3 tablespoons dried basil
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3/4 cextra virgin olive oil
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2 Tbsppine nuts
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2 clovegarlic, crushed
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1 tspsalt ,optionall
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1 1/3 cparmesan cheese,fresly grated
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1/3 cromano cheese, grated
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2 Tbspbutter,softened to room temperature
- EQUIPMET- FOOD PROCESSOR OR BLENDER,OR A MORTAR AND PESTLE
How To Make pesto
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1Place the basil leaves, pine nuts, olive oil,garlic and salt in food processor or blender,and process at high speed for about 45 seconds.Scrape down the sides from time to time
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2The mixture at the point should be thin enough to run off the spatula easily. If it appears too thick,blend in additional olive oil.
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3Pour the sauce into a bowl and stir in the grated cheeses and butter.While the cheeses can be added to the mixture in the machine,the texture will be too fine for an authetic pesto
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4Mortar and Pestle Method: The ingredients are added in this order:basil leaves,nuts,garlic,salt,cheeses,olive oil and butter. Place the basil,nuts,garlic,and salt ina large portar.Use a rotary motion to grind and crush .When the mixture becomes a paste,add the grated cheeses and continue to grind with the pestle until a perfect blend is achieved
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5Begine to add the olive oil,a few drop at a time.Beat it into the mixture witha wooden spoon.When all the oil has been added,beat in the butter.
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6Uses- Spoon 1 or 2 tablespoon of a hot soup into the pesto before serving.One table spon of pesto swirled on top of a soup in the tureen,with additional pesto to be passed,is a Genoese tradition.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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