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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pesto - easy with a blender or food processor

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pesto - easy with a blender or food processor Empty Pesto - easy with a blender or food processor

    Post by Lobo Thu 21 Jan 2016, 10:50 pm

    Pesto - easy with a blender or food processor Img62l
    Pesto
    Pesto - easy with a blender or food processor Translucent
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    Prep Time:   10 minutes    
    Cook Time:   0 minutes    
    Servings:   12  


    • 503

    Ingredients:


    • 3 to 4 Tbs. pine nuts
    • 2 garlic cloves
    • 2 to 3 cups firmly packed fresh basil leaves
    • 10 to 15 fresh flat-leaf parsley sprigs
    • 1⁄2 cup extra-virgin olive oil, plus more as
        needed
    • 1⁄2 cup grated Parmigiano-Reggiano cheese
    • 1⁄4 cup grated pecorino cheese
    • Salt and freshly ground pepper, to taste

    Pesto - easy with a blender or food processor Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

    Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

      Current date/time is Fri 26 Apr 2024, 11:51 am