basil-walnut pesto
There is really nothing special about this pesto other than the fact that I used walnuts rather than pine nuts. Walnuts are cheaper than pine nuts. I guess that's special. Or maybe it's special because it does actually taste different, subtly, and is worth trying just for a change. It was a nice pretty green.
Then I put a crazy amount of butter and cheese in it. And it became a creamy cheesy magical pesto. Go ahead. Just eat it right off the spoon. Recipe after the jump:
BASIL-WALNUT PESTO
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Pulse basil, walnuts, garlic and salt in food processor until it becomes a uniform paste. Slowly drizzle in the olive oil with the processor running. Add Parmesan and butter and blend 5-10 seconds more. If serving with pasta, add a couple tablespoons of pasta water to loosen.
2 comments:
Hey, fellow foodies:
I've got to take a few seconds to tell you about a new website that's going to launch very soon.
It's called Behind the Burner (www.behindtheburner.com)
...and I'm oh so excited about it.
Behind the Burner will serve you tips, tricks and techniques that are lighting the culinary world on fire.
If you like to cook, like to eat, want healthy nutrition advice and constantly search for ways to immerse yourself in the fascinating world of food, you'll love this site.
Click on the link above and enter your email address to receive updates and other information about Behind the Burner.
Tell all your friends. Do whatever you can to spread the great news.
Trust me, you'll be getting your grub on soon.
Holly
Thinks for share
http://www.MakeChineseFood.com - learning how to make chinese food, Chinese Food Recipes, Chinese
cuisine, low carb、 low fat、low calories and healthy Chinese food cooking
recipes.
Post a Comment