Tuesday, June 3, 2014

Basil Pesto Recipe

We're reprinting this basil pesto recipe for the kids to make this summer.  Note: when we make this at school, we do not use pine nuts. If the kids use a mortar and pestle, this is a good opportunity to teach them that the Native Americans used the mortar and pestle to grind their food.

Recipe from Chez Panisse Vegetables by Alice Waters.

Yields 2 cups


* 2 or 3 cloves garlic
 ¼ cup pine nuts (or walnuts)
* 2 cups basil leaves
 ½ cup extra virgin olive oil
 ½ cup grated Reggiano Parmesan cheese
 salt and pepper, to taste

Roughly puree the basil and nuts in a blender or food processor with enough oil to facilitate the process.

Then stir in the cheese, more oil, and seasoning to taste. This can be stored in the refrigerator, tightly
covered, until ready for use.

Before using, add fresh garlic, pounded in the mortar, or chop garlic fine and cook it briefly

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