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---------- Recipe via Meal-Master (tm) v8.04
Title: Blender Pesto
Categories: Sauces, Pasta, Rice
Yield: 6 Servings
2 c Basil leaves, fresh packed
1/2 c Oil, olive
2 tb Pine nuts
2 ea Garlic cloves; peeled
1 ts Salt
1/2 c Cheese, parmesan; grated
2 tb Cheese, romano; grated
3 tb Butter
Put the basil, olive oil, pine nuts, garlic cloves and
salt in the blender or food processor, (I use the food
processor), and mix at high speed. Stop from time to
time and scrape the ingredients down toward the bottom
with a rubber spatula. When the ingredients are evenly
blended, pour into a bowl and beat in the two grated
cheeses by hand. (This is not much work, and it
results in a more interesting texture and better
flavor than you get when you mix in the cheese in the
blender.) When the cheese has been evenly incorporated
into the other ingredients, beat in the butter
(softened to room temperature). Before spooning the
pesto over pasta, add to it a tablespoon or so of the
hot water in which the pasta has been cooked. Katie's
Note: Pesto freezes very well, so I make as much of it
as I can when basil is in season. (Basil is also very
easy to grow, and produces a lot). Spoon each serving
(about 3 T) into small muffin tins and freeze. When
frozen, pop out cubes and put in plastic bags. This
way, if you are just cooking for yourself, or for
more, it's always available. I try to have enough on
hand in the freezer in September, so I can have it,
one way or another, once a week or so until about the
next July, when I can begin to harvest my next crop.
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