Saturday, September 20, 2008


Although pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.


3/4 cup fresh basil leaves, finely chopped
2 tablespoons pine kernels
1/2 cup Parmesan cheese, finely grated
3 cloves of garlic, finely chopped
6 tablespoons olive oil


1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.
2. Add the oil, a little at a time, until well incorporated.

Variation: For Walnut Pesto, replace half the olive oil with walnut oil and use chopped walnuts instead of the pine kernels.

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