The talk in another thread about Pesto got me busy to use up some
basil I bought last weekend.
First I had to get the molcajete ready.
I remember reading somewhere to pound rice into the molcajete after
cleaning it.
http://i14.tinypic.com/2rfg1u9.jpg
The assembled ingredients are basil, garlic, pine nuts, Parmesan
cheese, salt and olive oil.
http://i13.tinypic.com/2iawigg.jpg
I broke up the basil leaves and added two garlic cloves and some salt.
http://i13.tinypic.com/48coak4.jpg
Half way through the mashing I added the pine nuts.
http://i13.tinypic.com/2qcjf4w.jpg
All smushed up
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I add olive oil until I get the consistency I like
http://i14.tinypic.com/2usbha8.jpg
Grate up some good Parmesan cheese.
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I didn't always add the Romano cheese, and I don't add as much cheese
as the recipe calls for. I probably added a little less than a cup.
http://i7.tinypic.com/47d2yop.jpg
Ready for the pasta
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Enjoy!
Here's the food processor recipe
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Pesto
Sauces
2 cups basil leaves; fresh, washed patted dry
4 large garlic cloves; peeled, chopped
3/4 cup piņon nuts; lightly toasted
1 cup olive oil; best quality
1 cup parmesan cheese; freshly grated
1/4 cup Romano cheese; freshly grated
salt and freshly ground pepper; to taste
Lightly toast the piņon nuts in a small skillet.
Combine the basil, garlic, and piņon in the bowl of a food processor.
Leave the motor running and add the olive oil in a slow, steady
stream.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal
grinding of pepper.
Process briefly to combine, then scrape out of bowl and cover until
ready to use.
Based on recipe found in The Silver Palate Cookbook
I also make this with flat leaf parsley instead of basil which is very
good and has a "bite" to it.
** Exported from Now You're Cooking! v5.77 **
Koko
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New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page
"There is no love more sincere than the love of food"
George Bernard Shaw