NapaStyle Blanched Basil Pesto not TNT

[Guest guest]

Haven't tried this yet, but its a great idea for

keeping the color in pesto.

Chupa

 

@@@@@

NapaStyle " Blanched " Basil Pesto

3 cups fresh basil, lightly packed

1 cup Italian parsley leaves, lightly packed

1/2 cup extra virgin olive oil

1 tablespoon pine nuts, toasted *see note

1 teaspoon garlic cloves, minced

1/2 teaspoon fine salt

1/4 teaspoon coarsely ground black pepper

1/8 teaspoon powdered ascorbic acid (vitamin C)

1 cup freshly grated Parmesan

 

 

 

 

 

Prepare a bowl of ice water. Bring a large pot of

water to a boil. Put the basil and parsley in a sieve

and plunge it into the boiling water, pushing the

leaves down into the water and stirring them so they

blanch evenly. Blanch for 15 seconds, then plunge the

herbs into the ice water to stop the cooking. Drain

immediately, squeeze the herbs dry, and roughly chop.

 

In a blender, puree the herbs with the oil, pine nuts,

garlic, salt, pepper, and ascorbic acid. When well

blended, add the cheese and whir briefly just to mix.

Transfer to a bowl and adjust the seasoning. Store the

pesto in a small, covered container in the

refrigerator for 1 to 2 weeks. Or freeze the pesto for

as long as 1 month.

 

(Yields: 1 Cup)

 

Author: Michael Chiarello

Copyright: © 2007 NapaStyle Inc. All rights reserved

Formatted by Chupa Babi in MC: 08.07.07

 

*ChefNote: I always toast pine nuts on a baking sheet

in the oven. They tend to burn in a saute pan on the

stove.

-----

 

 

 

 

 

 

 

 

 

______________________________\

____

Building a website is a piece of cake. Small Business gives you all the

tools to get online.

http://smallbusiness./webhosting