by kirra » Sun Oct 07, 2007 4:58 pm
Pesto
Ingredients:
3 cups packed arugula or 2 cups loosely packed basil leaves
1/4 cup toasted pine nuts
1/2 cup grated Parmesan
1/4 teaspoon salt
1 garlic clove chopped
3 tablespoons olive oil
Preparation:
In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.
[size=150][b]Pesto[/b][/size]
[b]Ingredients:[/b]
3 cups packed arugula or 2 cups loosely packed basil leaves
1/4 cup toasted pine nuts
1/2 cup grated Parmesan
1/4 teaspoon salt
1 garlic clove chopped
3 tablespoons olive oil
[b]
Preparation:[/b]
In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.