--- Tanya Washington <[EMAIL PROTECTED]> wrote: > One of our great neighbors found this pesto recipe in a cookbook by the > Moosewood Restaurant in Ithaca.
After making many incarnations of that recipe, here's my favorite adaptation: 4 cups packed fresh basil leaves 2 cups freshly grated parmesan cheese or a blend of parmesan and romano 3/4 cup pine nuts, lightly toasted (you can substitute almonds or walnuts) 1/2-3/4 cup olive oil 4 to however many you desire cloves of garlic, to taste add some freshly-ground pepper in there too, if you like If you want it creamy, you can add cream or milk, and I sometimes add tofu. Stick it all in a blender or food processor. In a blender, I would suggest using more olive oil and/or milk or cream, to make it blend better. Blend it until it's the consistency you like. Some people like it grainy, I like it very smooth. If you've made a big batch you can freeze it. I use a shallow baking pan, spread the pesto about 1/2 inch thick, then lay plastic directly on top of the pesto. When it's frozen solid I cut the pesto into squares about 2 inches across and put them in a plastic bag in the freezer. Be careful when defrosting the frozen pesto, as you don't want to cook it. It separates & gets icky. I often add a little milk to the frozen cubes, put it on defrost in the microwave for about 30 seconds, and stir it all up to make the sauce. __________________________________ Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design software http://sitebuilder.yahoo.com ---- You are receiving this because you are subscribed to the list named "UnivCity." To unsubscribe or for archive information, see <http://www.purple.com/list.html>.
