|Photo of pesto from the book, Rossipes|
Fresh Basil Pesto is one of my favorite pasta dishes. I have a bowl that I just found in the thrift store and I can't wait to use it next time I make it. The bowl was part of a set of two and cost $5.99. They were made in Italy. Perfect.
|The back of my thrift store find|
|Two bowls - $6. Goodwill Store find|
|The ingredients and a jar of fresh basil pesto|
Fresh Basil Pesto
Makes 1 2/3 cups
2 cups packed fresh basil leaves
2 large cloves garlic
1/2 cup pine nuts (toasted lightly in a skillet)
3/4 cup freshly grated parmesan or romano (or a blend)
2/3 cup olive oil
In a food processor combine basil and garlic in work bowl and blend to a fine paste, scrapping bowl as needed. Add pine nuts and cheese and process until smooth. With machine running, pour olive oil through feed tube in a slow, steady stream and mix until smooth and creamy.
If pesto is too thick gradually pour up to 1/4 cup warm water through feeder.
Use now on hot pasta (good on linguini,) or transfer pesto to a jar and cover surface of pesto with a layer of olive oil about 1/8 inch thick. Seal jar with tight-fighting lid. Stir oil into pesto before using.
|Pesto in my new $6. thrift shop bowl that was "Made in Italy"|