1 cup chopped basil with some parsley
12 blanched almonds or the equivalent ground almonds
2 teaspoons pine nuts
1 clove garlic, crushed
1/2 cup extra-virgin or virgin olive oil
1 cup very finely grated cheese (preferably Asiago
and Romano in equal parts, but Parmesan is fine, too)
Few drops lemon juice, optional
Salt, to taste
Yields about 1-1/2 cups.
The
name (pesto) comes from the pestle which is used to
crush the ingredients in the mortar, but if you're
in a hurry, you can put the whole lot through the
blender until you get a smooth paste. If not using
immediately, seal air-tight and refrigerate. |
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