"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

Blender Pesto Recipe

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This recipe for Blender Pesto, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Libby Carlsten
Added: Friday, September 22, 2006


2 cups fresh basil leaves
1/2 cup olive oil
2 Tbsp pine nuts (or walnuts, pecans, etc,.)
2 cloves garlic
salt to taste
1/2 cup freshly grated Parmesan Cheese
2 Tbsp grated Romano Pecorino cheese (or increase Parmesan by this amount)
3 Tbsp butter at room temperature

1. Remove all tough stems from the basil. To measure, pack the leaves gently but somewhat firmly into a measuring cup without crushing the leaves.
2. Empty basil into the container of an electric blender. Add the olive oil, pine nuts, garlic and salt. Blend on high speed. Use spatula to scrape down the sides so it blends evenly.

If you intend to freeze the pesto, stop after Step 2 and pour into containers to freeze.

3. Pour the mixture into a bowl and beat in the grated cheeses by hand. Beat in the softened butter.
4. When ready to serve, put pesto into a large bowl and let stand until toom temperature.
5. Before draining cooked pasta, quickly add 1 or 2 Tbsp of the hot pasta water to the pesto. Stir to mix.
6. Toss pesto with hot drained pasta and serve.




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