 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta. Ingredients:
4 cups fresh basil leaves (from about 3 large bunches) |
1/2 cup olive oil |
1/3 cup pine nuts |
2 garlic cloves |
1/4 cup freshly grated parmesan cheese |
1/4 cup freshly grated pecorino sardo or parmesan cheese |
1 teaspoon coarse kosher salt |
Directions:
1. Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
|
|