*  Exported from  MasterCook  Buster  *

                              HANDMADE PESTO

Recipe By     : Marcia Kiesel (Food & Wine website)
Serving Size  : 8    Preparation Time :
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           pine nuts -- coarsely chopped
   5      cups          basil leaves -- chilled and
                        -- perfectly dry
   6      small         garlic cloves -- quartered
     1/3  cup           Parmesan cheese -- freshly grated
     3/4  cup           extra-virgin olive oil -- plus more for
                        -- sealing
                        Kosher salt
                        pepper -- freshly ground

1.  Preheat the oven to 400ø.

2.  Macadamia nuts (6 ounces) may be substituted for the pine nuts.  Toast the
nuts on a baking sheet for about 4 minutes, or until lightly browned.

3.  Coarsely chop the basil leaves.  In a large mortar, combine the basil and
garlic and pound to a coarse paste.  Add the nuts and pound until a smooth
paste forms.  Stir in the Parmesan, then 3/4 cup of the olive oil.  Transfer
the pesto to a bowl and season with salt and pepper.  Smooth the surface and
pour a little olive oil on top to seal.

Notes: Pounding the ingredients in a mortar produces a pesto of incomparable
texture: silky basil leaves and olive oil bind coarser bits of garlic and
Parmesan.  MAKES ABOUT 1 1/2 CUPS

Formatted by Kathy Hudson, August 20, 1998
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