Ingredients
-
3
-
3
-
2 - 3
-
-
-
1/2
-
1/2
-
4
-
4
-
1 1/2
-
-
-
-
-
Directions
Basic Pesto, This is great pesto, it is adapted for the American cook, from an old Marcella Hazan receipt I have made it for years and never faulter from it I have recipes here for doing it in a food processor, and doing it in a mortar and pestle I also have under my collection, recipes for pushing it through the holes of a meat grinder, from which, it arguably has the best texture This makes enough pesto to dress one and a half pounds of pasta without green beans , This is great pesto, it is adapted for the American cook, from an old Marcella Hazan receipt I have made it for years and never faulter from it I have recipes here for doing it in a food processor, and doing it in a mortar and pestle I also have under my collection, recipes for pushing it through the holes of a meat grinder, from which, it arguably has the best texture This makes enough pesto to dress one and a half pounds of pasta without green beans
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Steps
|
1
Done
|
To Do the Pasta in the Food Processor;. |
|
2
Done
|
Wash the Basil Well, Dry Lightly on Paper, It Does not Need to Dry Completely. Detach the Leaves from the Stems, Discard Stems. |
|
3
Done
|
Toast the Pine Nuts in a Small Skillet Over Low or Medium-Low Heat, They May Take Six Minutes, Do not Ignore Them in Any Way, Lest They Burn. |
|
4
Done
|
Peel and Chop Each Garlic Clove Into Several Pieces, You Can Grate It, If Preferred, It Doesn't Matter. |
|
5
Done
|
Put the Basil Leaves, Pine Nut, and Garlic Into the Bowl of a Processor, Adding Some Salt and Pepper. |
|
6
Done
|
Pulse to a Rather Fine Consistency. Stream in the Oil Through the Chute. Emulsify Finely. |
|
7
Done
|
Put Into a Bowl, Stirring in Cheese, Butter, and Warm Water, Making Homogeneous With a Wooden Spoon, or a Metal Whip. |
|
8
Done
|
Pesto May Be Chilled, but Bring to Room Temperature Before Serving on Pasta. |
|
9
Done
|
to Make Pesto in the Mortar;. |
|
10
Done
|
Place All of the Basil Leaves Into a Large Mortar, Working in Batches, If Necessary, as If Preparing Greens For Cook. |
|
11
Done
|
Grind the Basil Leaves Until They Are Well-Wilted. |
|
12
Done
|
Add the Pine Nuts, Garlic Cloves, and Salt. |
|
13
Done
|
Work to the Finest, Homogenous Consistency Possible, the Pesto, Should Indeed not, Need to Be Any Finer Than It Is, Before Adding the Oil. |
|
14
Done
|
Add the Oil, a Little at the Time, If Necessary, Then Stir in the Butter and Cheese With a Spoon. |
|
15
Done
|
Serve at Once, or Cover and Keep, at Room Temperature For Up to a Day. |
