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CathyZ from Kauai

Sure- here it is REC Blender Pesto

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Joined: Dec 10, 2005

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Posted to Thread #718 at 9:48 pm on Feb 7, 2006

Blender Pesto
Marcella Hazan- The Classic Italian Cookbook

2 cups packed fresh basil leaves
1/2 cup olive oil
2 T toasted pine nuts
2 cloves garlic
1 tsp salt
1/2 cup grated Parmesan cheese
2 T freshly grated Romano pecorino cheese
3 T butter, softened to room temperature

Put basil, olive oil, pine nuts, garlic cloves and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender cup with a 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 more interesting textrure and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been incorporated into the other ingredients, beat in the softened butter. Before spooning the pesto over pasta, add to it a T or so of the hot water in which the pasta has been boiled .

My notes: I don't follow the directions exactly. I use a food processor and double the recipe, adding more garlic than called for and processing the cheese at the same time as all other ingredients. I don't add butter until I am ready to serve the pesto, sometimes I don't use butter at all. If I don't use it I use more olive oil.


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