Kepler's UnclesPesto
Submitted by bo on Sun, 11/28/2004 - 6:15pm.
Recipes
4 cups packed, fresh basil leaves
8-12 cloves garlic, peeled
3/4 cup extra virgin olive oil
5 T softened butter
3/4 cup freshly grated Parmesan cheese
4 T freshly grated pecorino romano cheese
1/2 cup pine nuts
Place basil leaves and garlic in a food processor and turn to medium speed. Slowly pour in 1/2 cup of olive oil, stopping as necessary to scrape leaves from side of container. When basil has become finely pureed, transfer to a mixing bowl. At this stage, the mixture can be frozen in batches, and brought out in winter to complete the pesto when fresh garlic and basil are no longer available. If you are freezing, spoon into ice cube trays and cover each cube with a thin layer of olive oil to prevent oxidation.
Next, or after defrosting if you are using frozen pesto essence, add remaining ingredients. Serve over pasta, bread, or vegetables.
8-12 cloves garlic, peeled
3/4 cup extra virgin olive oil
5 T softened butter
3/4 cup freshly grated Parmesan cheese
4 T freshly grated pecorino romano cheese
1/2 cup pine nuts
Place basil leaves and garlic in a food processor and turn to medium speed. Slowly pour in 1/2 cup of olive oil, stopping as necessary to scrape leaves from side of container. When basil has become finely pureed, transfer to a mixing bowl. At this stage, the mixture can be frozen in batches, and brought out in winter to complete the pesto when fresh garlic and basil are no longer available. If you are freezing, spoon into ice cube trays and cover each cube with a thin layer of olive oil to prevent oxidation.
Next, or after defrosting if you are using frozen pesto essence, add remaining ingredients. Serve over pasta, bread, or vegetables.