vegJOY - pesto sauce

[Guest guest]

This is the last of the three recipes that appear in both the new release and

the big book.

 

 

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Pesto Sauce (Joy Of Cooking)

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<RcpE name= " Pesto Sauce (Joy Of Cooking) " author= " Irma S. Rombauer & apos;s New

Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Pesto Sauce (Joy Of Cooking)

 

Recipe By :Irma S. Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups loosely packed fresh basil leaves

1/3 cup pine nuts

2 medium garlic cloves -- peeled

1/2 cup grated parmesan cheese

ADDITIONS:

1/2 cup extra-virgin olive oil

salt and black pepper -- to taste

 

Process the basil, nuts, garlic and cheese to a rough paste in a food processor.

With the machine running, slowly pour oil through the feed tube. If the sauce

seems dry (it should be a thick paste), add a little more olive oil. Season with

salt and ground black pepper to taste

 

Use immediately or store in a covered glass jar in the refrigerator for up to 1

week.

 

Source:

" All About Vegetarian Cooking: Pasta and Grains (p.96) "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1413 Calories; 143g Fat (89.0% calories

from fat); 29g Protein; 11g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol;

749mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 26

Fat.

 

NOTES : Enough for one pound of pasta. This classic sauce from Genoa needs to be

made with fresh basil. Pesto is traditionally tossed with trenette, a flat

ribbon pasta similar to linguine but fresh. Sometimes green beans and sliced

potatoes are cooked along with the pasta in the same water, making the dish more

robust. If freezing, add the nuts and cheese after thawing.

 

Nutr. Assoc. : 902153 0 0 0 0 0 0

 

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<CatS>

<CatT>

Condiments

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<IngR name= " loosely packed fresh basil leaves " unit= " cups " qty= " 2 " >

<INtI>

902153

</INtI>

</IngR>

<IngR name= " pine nuts " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " garlic cloves " unit= " medium " qty= " 2 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " grated parmesan cheese " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " ADDITIONS: " code= " S " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt and black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Process the basil, nuts, garlic and cheese to a rough paste in a food processor.

With the machine running, slowly pour oil through the feed tube. If the sauce

seems dry (it should be a thick paste), add a little more olive oil. Season with

salt and ground black pepper to taste

</DirT>

<DirT>

Use immediately or store in a covered glass jar in the refrigerator for up to 1

week.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Pasta and Grains (p.96)

</Srce>

<Note>

Enough for one pound of pasta. This classic sauce from Genoa needs to be made

with fresh basil. Pesto is traditionally tossed with trenette, a flat ribbon

pasta similar to linguine but fresh. Sometimes green beans and sliced potatoes

are cooked along with the pasta in the same water, making the dish more robust.

If freezing, add the nuts and cheese after thawing.

</Note>

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