"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Basil and Pinenut Pesto, by Judy Tew, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 - 2 c. lightly packed fresh basil leaves 4 cloves garlic 1/2 c. extra virgin olive oil 1 1/4 c. freshly grated parmesean cheese 1/4 - 1/2 c. pinenuts
In a blender, process olive oil, garlic and basil leaves until smooth. Add cheese and pinenuts and pulse until combined. We like to leave it a little lumpy so that the cheese and pinenuts give it texture. It is delicious over pasta, on toast rounds, or with any recipe calling for pesto. Delicious!
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