Handmade Pesto

* Exported from MasterCook Buster *

HANDMADE PESTO

Recipe By : Marcia Kiesel (Food & Wine website)
Serving Size : 8 Preparation Time :
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pine nuts -- coarsely chopped
5 cups basil leaves -- chilled and
-- perfectly dry
6 small garlic cloves -- quartered
1/3 cup Parmesan cheese -- freshly grated
3/4 cup extra-virgin olive oil -- plus more for
-- sealing
Kosher salt
pepper -- freshly ground

1. Preheat the oven to 400ø.

2. Macadamia nuts (6 ounces) may be substituted for the pine nuts. Toast the
nuts on a baking sheet for about 4 minutes, or until lightly browned.

3. Coarsely chop the basil leaves. In a large mortar, combine the basil and
garlic and pound to a coarse paste. Add the nuts and pound until a smooth
paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil. Transfer
the pesto to a bowl and season with salt and pepper. Smooth the surface and
pour a little olive oil on top to seal.

Notes: Pounding the ingredients in a mortar produces a pesto of incomparable
texture: silky basil leaves and olive oil bind coarser bits of garlic and
Parmesan. MAKES ABOUT 1 1/2 CUPS

Formatted by Kathy Hudson, August 20, 1998
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