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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true in this Italian dish. Prep Time: about 10 minutes. Ingredients:
1/2 cup basil leaves |
4 large or 6 medium garlic cloves |
1/3 cup shredded romano cheese |
3 tablespoons pine nuts |
2 tablespoons minced parsley |
1/2 teaspoon salt |
1/4 cup plus 1 tbsp. extra-virgin olive oil |
Directions:
1. Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.
2. Note: Nutritional analysis is per tbsp.
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