Pesto by Judy

[from Judy]

Sweet Garden Love

In the course of concocting this manna, I discovered that there is huge variability among pesto recipes. The Greens cookbook calls for 4 cups of basil to one tablespoon of pine nuts, whereas the Silver Palate gals say 2 cups of basil get a whole cup of walnuts, and The Joy of Cooking calls for three times as much cheese as either of them. I like my pesto pretty garlicky, but not too oily, with plenty of pine nuts.

Therefore, I decided to experiment, and came up with a recipe that I hafta say KICKS BUTT! So here it is, just in the nick of time for basil season:

Judy's Fabulous Pesto
In a food processor, combine:
- 4 cups basil leaves
- 3/4 cup pine nuts
- 1/3 cup grated pecorino romano
- 1/3 cup grated parmesan
- 2-3 sizeable garlic cloves, or 4-5 small ones
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon salt
- fresh ground black pepper to taste
Whooze until thoroughly ground. Makes enough for several meals, at a rate of about 3/4 cup pesto to one pound of pasta.

Enjoy! Love, Judy

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