Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups
Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/bow-ties-with-pesto-feta-and-cherry-tomatoes-recipe/index.html?oc=linkback
http://www.foodnetwork.com/recipes/dave-lieberman/bow-ties-with-pesto-feta-and-cherry-tomatoes-recipe/index.html
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