NapaStyle Spring Garlic Pesto - xp

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NapaStyle Spring Garlic Pesto

1/4 pound spring garlic, beard and tips removed, cut into 2-inch pieces

3 basil leaves

1/2 cup olive oil

1 tablespoon pine nuts, toasted

1/4 teaspoon gray salt

2 turns of freshly ground black pepper

1 tablespoon fresh grated Parmesan

1/8 teaspoon powdered Vitamin C (optional)

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Bring a large pot of salted water to a boil. Add the spring garlic to the water

for about 5 seconds. Remove and shock in a large bowl of ice water to stop the

cooking. Remove and squeeze to remove excess water, and set aside. Repeat with

the basil leaves.

 

In a blender, mix the basil, spring garlic, and olive oil. Add the pine nuts,

salt, and pepper, and continue to blend. When smooth, add the Parmesan.

 

To keep pesto a bright green, add the Vitamin C powder.

 

Place in a bowl, cover with a film of olive oil, and press with a piece of

plastic wrap to avoid discoloration. Store in the refrigerator.

 

Yield: About 1 cup

MC format by <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Chupa Babi: 01.15.06

© 2006 NapaStyle Inc.

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