The Spouse and I have a huge garden this year and we've been harvesting veggies and herbs from it for a while now. The pesto I made - originally for a pizza sauce - was made from home-grown basil. Delish!
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
4 tablespoons extravirgin olive oil
Place garlic, basil and next 4 ingredients (through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended. You may have extra left over, depending on the consistancy you want.
Monday, July 14, 2008
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