"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pesto Recipe

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This recipe for Pesto, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
3 large cloves garlic
3 cups loosely packed fresh basil leaves
1/2 cup pine nuts, toasted
1/2 cup grated parmesan cheese
1 tsp. sea salt
1/2 tsp. freshly ground pepper
1/2 cup extra-virgin olive oil

Directions:
Directions:
With the food processor running, drop garlic through the feed tube and finely chop. Stop motor and add basil, pine nuts, cheese, salt and pepper. Process until combined and smooth, about 2 minutes. With motor running, slowly add oil through the feed tube, blending until just incorporated but not completely smooth.

Personal Notes:
Personal Notes:
I love this as a base sauce for homemade pizzas. Add some grilled veggies, goat cheese, fresh mozzarella; bake at 425 for about 15 minutes, then top with a chiffonade of fresh basil.
It's also a great sauce for pasta---just add any steaming hot pasta, a little of the pasta water, fresh mozzarella cut into cubes, and stir. Garnish with fresh basil and you've got dinner.

 

 

 

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