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 ?)