Posts Tagged ‘ Tina’s Pesto ’

This recipe is for a Pesto appetizer that is terrific on baguette slices or wheat crackers.  It is a coarsely chopped mixture – don’t make it if you don’t like garlic!  It freezes well and can be kept in the refrigerator for up to two weeks.

Add more olive oil to this recipe and you have pesto sauce for any type of pasta!  It is also very suitable served with boiled meats and tortellini en brodo.  (Recipe to be posted soon!)

  • 5-6 cups fresh basil
  • 8-10 or more cloves of garlic
  • 3/4 cup pine nuts
  • 1 large chunk pecorino cheese (4-6 oz)
  • coarse ground sea salt, to taste
  • coarse ground pepper, to taste
  • olive oil, about 1/4 cup

You will be chopping the first four ingredients in a food processor.  Finely chop them, but take care NOT to puree them, as you want texture!

In small batches, place basil leaves in food processor and chop.  Do about 1 cup of basil at a time.  Transfer to a medium-sized mixing bowl after each batch.

Repeat the process with the garlic cloves, the pine nuts and the pecorino cheese; add each to the mixing bowl.

Add salt and pepper.  Drizzle in the olive oil only to wet the ingredients, it should not be liquidy.  Mix well and let sit covered for several hours in the refrigerator for the flavors to blend.

Serve with slice of baquette or crackers.  Or, add more olive oil and heat to serve as a pasta sauce.

Tags: , , , , , , , , , ,

admin September 27th, 2008      No Comments »

  • Get Your FREE Recipe of the Week!

    Name
    Email
  • Dedication

    This site is dedicated to my mom, Patricia Heim.
  • Must Haves!

Delicious Restaurant designed by Free Wordpress Themes | Wordpress Themes | Hosting und Webspace