MOM'S NEW PESTO

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Number Of Ingredients 8

3 ounces basil leaves
1 large + 1 medium pieces spanish garlic, peeled
1 teaspoon salt
1/2 cup fruity olive oil
4 tablespoons pinenuts, toasted
3 tablespoons pecorino romano, grated (if using sardo pecorino, which is milder, use 1/2 pecorino soared and 1/2 parmesan)
1.3 ounces parmesan
1 box penne or fusilli

Steps:

  • Remove the leaves from the basil. Doesn't matter how large the leaves are.
  • Peel garlic.
  • Blanch the basil leaves and garlic for 30 seconds, then plunge them immediately into a cold ice bath. Allow to get totally cold.
  • Drain. Wrap the basic and garlic in towels and squeeze out all the water (takes 3-4 times). Cut the garlic cloves into smaller pieces.
  • In Cuisinart, blend basil, garlic, salt, oil, and pine nuts.
  • Serve with penne or fusilli.

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