|
|
|
Written by Administrator
|
|
Sunday, 02 March 2008 |
|
Make your own pesto. The cream cheese helps cut the bitter flavor and makes it more mellow.
1 1/2 cup fresh basil, packed (I like to use the leaves, mainly)
3-5 cloves of garlic
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon salt
2 to 4 ounces cream cheese
Place pine nuts in a small dish in a single layer and toast in a 350 degree oven for 10-12 minutes, stirring every 2 to 3 minutes, until lightly browned. Cool.
Lightly press garlic with the knife and remove the papery skin.
Place basil, garlic, cooled pine nuts, and parmesan cheese into food processor bowl (or blender).
Begin to process slowly, adding first the lemon juice, then the olive oil, until the mixture is fully emulsified (the basil and garlic should be suspended in the olive oil).
Taste the pesto. Depending on the tanginess, begin to add cream cheese 1 tablespoon at a time, processing after each addition. Taste and continue to add cream cheese a small amount at a time until you achieve the desired flavor and strength.
Store pesto in a covered container in the fridge for about 3 days. You can also freeze the pesto to use at a later date.
|
|
