Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site Navajo.ARPA Path: utzoo!watmath!clyde!cbosgd!ihnp4!mhuxn!mhuxr!ulysses!gamma!epsilon!zeta!sabre!petrus!bellcore!decvax!decwrl!Glacier!Navajo!billw From: billw@Navajo.ARPA Newsgroups: net.cooks Subject: Re: Pesto Recipie Wanted Message-ID: <181@Navajo.ARPA> Date: Fri, 23-Aug-85 19:39:21 EDT Article-I.D.: Navajo.181 Posted: Fri Aug 23 19:39:21 1985 Date-Received: Mon, 26-Aug-85 00:44:12 EDT References: <293@resonex.UUCP> Organization: Stanford University Lines: 28 PESTO Take a bunch of basil, and remove the stems. Add about 1/3 cup of olive oil (for a typical sized bunch of basil), and two cloves of garlic (chopped). Put it in a blender or food processor and grind into a paste. This will be easier if you cut the basil into small pieces first. Add more olive oil if necessary. Add freshly grated parmesan cheese to taste, and either blend some more or stir well. You may need to add still more oil. You can also add pine nuts. Parsley is included in many recipes, but it should always be replaced with an equal amount of basil. The PESTO sauce should be a very dark green at this point. You can judge whether it has the correct amount of oil in it by looking at it after it has been sitting around for about 5 minutes. It should have just a little oil seeping out of it. If it has a lot, you need to add less oil next time, or add more chees or basil. To serve, add some of the pesto sause to buttered, cooked, pasta, and mix. Add more until everything is green. Add some more. You can probably correct for too little oil by adding more butter. I have noticed that most restaraunts have cream in their pesto sauses. Yuko, though I suppose that that is personal opinion. billw (hplabs!shasta!navajo!billw ?)