c i r k a


  • 1/4 cup nuts (pine nuts, walnuts, pecans, almonds) - toasted
  • 3 med garlic cloves - unpeeled
  • 2 oz. fresh basil leaves (2 cups packed)
  • 2 Tbsp fresh parsley or baby spinach leaves - optional to maintain green color
  • 6 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 cup finely grated Parmesan cheese or Pecorino Romano
  • Ground black pepper

  1. Toast nuts in small skillet stirring frequently until just golden and fragrant, about 5 min. Set aside. Add the garlic to empty skillet and toast until fragrant and the cloves deepen slightly, about 7 min. Let the garlic cool, peel, and chop. Alternative: cook garlic on skewer in boiling water for 45 sec. following by cooling with cold running water.
  2. Place the basil and other leaves if using in 1 gal zip lock bag and pound with flat side of meat pounder or rolling pin until all the leaves are bruised.
  3. Process the nuts through salt in food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 min. Stir in the Parmesan and season with salt and pepper to taste.
  4. Makes enough for 1 lb of pasta. When using on pasta reserve 1/4 cup cooking water and add back to pasta prior to adding pesto.

Serves: 6       cook time: 12 min.
Source: Cook's Illustrated July 1996

recipe/pesto.txt ยท Last modified: 2012/07/29 14:44 by rob