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Pesto (Blender)
Every Italian cookbook, self-respecting or nor, contains a recipe for Pesto. The one we
have found that best combines ease and taste comes from Marcella Hazan and is given below.
Italian purists would certainly look askance at a number of the variations on this
recipe which we have tried and enjoyed. They aren't for everyone (or for all pastas), but
we can recommend a pesto which uses parsley and walnuts and another using mint and chevre.
If the pesto is destined for the freezer, do not add the cheese and butter until you're
ready to use it.
| 2 c. fresh basil leaves |
2-3 T. pine nuts |
| 2 large cloves garlic |
1 t. salt |
| 1/2 c. olive oil |
1/2 c. freshly grated Parmesan cheese |
| 2 T. freshly grated Romano cheese |
3 T. butter, softened |
- Put about 1/4 of the basil and all of the olive oil, pine nuts, garlic, and salt in the
blender, and mix at a high speed. Gradually add in the remaining basil leaves. When the
ingredients are evenly blended, pour them into a bowl.
- Add the cheeses to the mixture, and beat by hand. (The extra work of hand mixing is
important to the taste and texture of the pesto.) Finally, mix in the softened butter.
- To serve, toss the pesto with the pasta immediately after draining the pasta. Be sure
to have generous quantities of Parmesan and fresh ground pepper available.
4-6 servings
Source: Marcella Hazan, The Classic Italian Cook Book
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