Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * Basil Pesto Recipe By : Mindy Toomay & Susan Geiskopf-Hadler Serving Size : 4 Preparation Time :0:00 Categories : Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil leaves (firmly packed) 1/3 cup olive oil 1/4 cup pine nuts 6 cloves garlic 3/4 cup Parmesan cheese -- grated Wash the basil, discard the stems, and spin dry. In a food processor or blender, puree basil with 1/4 cup of the olive oil, the pine nuts, garlic, and Parmesan until thick and homogeneous. With the machine running, add the remaining olive oil in a thin stream to form a smooth paste. Yield: 1 cup Recommended companion dishes: Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 33 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 273 Calories; 26g Fat (84% calories from fat); 8g Protein; 3g Carbohydrate; 12mg Cholesterol; 280mg Sodium NOTES : If you are harvesting basil from the garden at season's end, a few simple tips will facilitate cleaning the leaves. Use your clippers to snip off the main stems near the base of the plant, rather than pulling the plants up by the roots. Put a spray attachment on your hose and wash down the harvested branches of basil before brining them into the kitchen. _____ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.