Whats basi pesto?!
I'm guessing its basically speghettie sauce or something like that!.Www@FoodAQ@Com
Answers:
I think you mean basiL pesto!.!.!.!. it's an italian sauce that is added to other dishes, or tossed w/ hot pasta, or spread on sandwiches!.
Pesto
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1? cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade!. Process for 15 seconds!. Add the basil leaves, salt, and pepper!. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed!. Add the Parmesan and puree for a minute!. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top!. Yield: 4 cups
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
--Ina GartenWww@FoodAQ@Com
Pesto
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1? cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade!. Process for 15 seconds!. Add the basil leaves, salt, and pepper!. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed!. Add the Parmesan and puree for a minute!. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top!. Yield: 4 cups
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
--Ina GartenWww@FoodAQ@Com
here is the recipe
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook's Note)
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped!. Add the 1/2 cup of the oil and process until fully incorporated and smooth!. Season with salt and pepper!. If freezing, transfer to an air-tight container and drizzle remaining oil over the top!.
Freeze for up to 3 months!. Thaw and stir in cheese!.
COOKS NOTE: If using immediately, add all the oil and pulse until smooth!. Transfer the pesto to a large serving bowl and mix in the cheeseWww@FoodAQ@Com
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook's Note)
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped!. Add the 1/2 cup of the oil and process until fully incorporated and smooth!. Season with salt and pepper!. If freezing, transfer to an air-tight container and drizzle remaining oil over the top!.
Freeze for up to 3 months!. Thaw and stir in cheese!.
COOKS NOTE: If using immediately, add all the oil and pulse until smooth!. Transfer the pesto to a large serving bowl and mix in the cheeseWww@FoodAQ@Com
Basil!.
Its a green sauce, made by pureeing basil, olive oil, garlic, and pine nuts or some other kind of nut, along with some cheese, traditionally parmesean or regianno!.
Its a light sauce, great with pasta!. But it's not a heavy sauce like traditional spaghetti sauce!.Www@FoodAQ@Com
Its a green sauce, made by pureeing basil, olive oil, garlic, and pine nuts or some other kind of nut, along with some cheese, traditionally parmesean or regianno!.
Its a light sauce, great with pasta!. But it's not a heavy sauce like traditional spaghetti sauce!.Www@FoodAQ@Com
If you don't want to make it, you can buy a small jar or tube of it from your supermarket (it's sold with the tomato sauce)!.
I love basil pesto on toasted slices of French baguette, topped with a little smoked ham!. :DWww@FoodAQ@Com
I love basil pesto on toasted slices of French baguette, topped with a little smoked ham!. :DWww@FoodAQ@Com
Find it with the spaghetti sauce in the market!. It makes a wonderful starch side dish - just cook some noodles, stir in a tablespoon or two of pesto and serve with parmesan!.Www@FoodAQ@Com