"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." - Julia Child

Thursday, May 18, 2006

Quick Pesto Sauce

6-8 leaves of fresh basil
1 tbsp fresh thyme
1 tbsp fresh oregano
1 tbsp fresh rosemary
4 cloves of garlic
2 tbsp of pine nuts
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tbsp fresh grated parmesan cheese
Salt & Pepper to taste

  1. Toast nuts in medium dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes.
  2. Put everything in a small food processor. Blend until smooth.
  3. Add some brown sugar if it's too sour for you.
  4. Serve on pastas and breads.

If you don't like the spicyness of raw garlic, try the following BEFORE blending the mix:
Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins.


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