Presto Pesto!
This pesto seems more intense than usual...I made four cups and tried some on some fusilli pasta (corkscrew type) and WOW - I can still feel the affect on the roof of my mouth, and I wear dentures! I think it will be better after it mellows a bit, but it could get stronger!
This is the kind of pesto that is concentrated and would be excellent if added to some half n' half, tomatoe sauce, or even more oil and some water. Recipe to follow: For one cup of Pesto:
1 bunch of basil, leaves, no stems
2 Tablespoons parmesan, romano or pecorino
2 Tablespoons pine nuts, lightly toasted in saute pan
1 Sliver of garlic
1/2 Cup of pure olive oil, or virgin if you prefer
Combine ingredients in blender or food-processor, add salt to taste and lemon juice if you have it.
Other nuts can be used such walnuts, pistaccios, even sunflower seeds, whatever you like.
Serve over pasta, dilute to taste, add more oil and vinegar for a salad dressing, etc.
BON APPETITE!
Type your cut contents here.