Guest guest Posted October 6, 2007 Report Share Posted October 6, 2007 Sicilian Nut Pesto 1/2 cup shelled, unsalted pistachios 1/2 cup blanched almonds 1/2 cup hazelnuts 1/4 cup pine nuts 2 plump cloves garlic, coarsely chopped 1 cup packed basil leaves, chopped or torn 2/3 cup packed mint leaves, chopped or torn about 1/2 cup extra-virgin olive oil salt, to taste Preheat the oven to 350 degrees. Begin by toasting the nuts in separate batches on a baking sheet just until golden and fragrant, about 10 to 12 minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios and pine nuts. (If you think you'll be vigilant enough, you can stick them all in the oven together in different pans, removing each kind of nut as it turns golden.) Set them all aside to cool. Using a towel or moistened hands, rub the skins off the hazelnuts. Combine everything in a food processor (or a mortar and pestle, if you like things done the old-fashioned way) and pulse until reduced to a slightly chunky paste, adding more oil if necessary. Taste for salt, then store in a covered container in the refrigerator for up to a week. You can use this as a sauce for pasta, or as a topping vegetables, or foccacia. It also makes a killer sandwich spread. Yields about 2 cups. ______________________________\ ____ Catch up on fall's hot new shows on TV. Watch previews, get listings, and more! http://tv./collections/3658 Quote Link to comment Share on other sites More sharing options...
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