Pesto
1 head of garlic (at least) roasted and squeezed, or raw pressed through a garlic press
About 3 cups of very very fine minced fresh basil, Don’t use your blender for this; the heat of the blade affects the taste of the basil
A cup of fresh flat-leafed parsley, if desired
¼ - ½ cup pine nuts, toasted in olive oil, drained, and chopped fine
Reserve the olive oil you used for toasting; add it to the pesto
Salt to taste
Additional olive oil if needed
Reserve the olive oil you used for toasting; add it to the pesto
Salt to taste
Additional olive oil if needed
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