Tuesday, August 04, 2009

Marcella Hazan's Blender Pesto

I love, love, love pesto. It is absolutely delicious on almost anything. It makes a super,quick supper with a tossed salad. Make extra and freeze for the winter. If you make this ahead, place plastic wrap right down on the surface. The basil will darken when exposed to air, although it doesn't effect the flavor. Also, if you don't have pecorino, you can make this with just parmesean. Be sure to store your extra pine nuts (as well as any other nuts) in the freezer, they will go rancid otherwise.

2 cups fresh basil leaves
1/2 cup extra virgin olive oil
2 tbls pine nuts
2 cloves garlic
1/2 tsp salt
1/2 cup grated parmigiano reggiano
2 tbl grated pecorino
3 tbl butter, at room temp

Place basil, olive oil, pine nuts, garlic, and salt in blender and mix at high speed, stopping to scrape down the bowl.

Pour into a bowl and mix in the cheeses and butter.

Before using the pasta, thin it with a tbl or more of the pasta cooking liquid.

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