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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pesto - easy with a blender or food processor

Share
avatar
Lobo
Moderator
Moderator

Posts : 25013
Thanked : 1212
Join date : 2013-01-12

Pesto - easy with a blender or food processor

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


Pesto

Be the first to Write a Review
Prep Time:   10 minutes    
Cook Time:   0 minutes    
Servings:   12  


  • Printer Friendly Version


  • 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


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 Mon 26 Jun 2017, 10:29 pm