Pesto Genovese

from The Moosewood Restaurant Cooks at Home.

• 3 cups loosely packed fresh basil
• 1/3 cup pine nuts
• 3 cloves garlic, coarsely chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 cup olive oil

throw the basil, pine nuts, garlic, and cheese in a food processor or blender and chop finely (chef’s note: be careful if you use the end of a wooden spoon to push the leaves into the blade. You may accidentally chop the end off and get splinters in your pesto!) Slowly pour in the olive oil and blend.

We made this, tossed it in with the pasta, then served it with some mushrooms, artichoke hearts, and bay scallops sautéed with garlic and parsley.

Because let’s face it, who doesn’t like pesto?

Posted on January 11th, 2005 by Lee
Filed under: Uncategorized