Saturday, August 06, 2005

Pesto sauce

This classic italian sauce is fantastic on fresh pasta. You can also use it in a cake. Simply blend the following ingredients together until you obtain a smooth paste. Use it right away otherwise the basil will turn brown in contact with the air...


For about 150 grams (1/3 pound) of pesto, blend together:
  • 2 or 3 bunches of fresh basil leaves
  • 3 peeled garlic cloves (remove the germ)
  • 4 tablespoons freshly grated parmesan cheese
  • 1 teaspoon rock salt
  • 10 centiliters (almost 4 fl. oz.) olive oil
  • 2 handfulls (50 grams) pine nuts

2 comments:

Cali said...

Lemon juice helps with the browning of the basil and adds a brightness that I enjoy.

I make huge batches of pesto with basil from the local farmer's market every summer and freeze it in ice cube trays. Most ice cube trays hold about two tabelspoons in each section. Once they are frozen solid I take them out of the trays and store them in freezer bags. I get to have a taste of summer even when the weather is miserable. It can make a can of tomatoes into a great sauce in a snap.

Estelle said...

Thanks for the 2 great tips, Cali! I'll try!