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PESTO ( EITHER PARSLEY OR BASIL) Recipe

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This recipe for PESTO ( EITHER PARSLEY OR BASIL) is from Food and Yiddish, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 cups parsley OR BASIL leaves, packed
* 1/4 cup grated Parmesan cheese. Use the chunk of cheese that you grate.
* 1/2 cup Olive oil
* 3 tablespoons pine nuts
* 3 garlic cloves (or more), finely minced
Directions:
Directions:
Place parsley or basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Pesto keeps in refrigerator one week, or freeze for a few months.
Personal Notes:
Personal Notes:
Dad and I were sitting at the gallery one day with some friends and the conversations drifted to dad's kidney stone. According to our friend Frank, parsley is a great deterrent for kidney stones. I began to think, "Dad is not going to eat parsley straight, what can I do with parsley?" I came up with parsley pesto. It is fabulous. By the way, you can just substitute basil and make basil pesto with this recipe. Some recipes say to add a little lemon juice and pepper.

 

 

 

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