Tuesday, March 18, 2008

Pesto

It's not yet the season for Fresh Basil here in the Northwest but Trader Joes always has some and I had a request for this recipe from our Ukiah days. This is an easy, to die for Pesto. Get some warm baguette and go for it! I've had this since the 1970's/80's.
McFadden's Pesto
1 Cup fresh Basil leaves
3 t0 4 peeled cloves of garlic
1/4 cup fresh parsley (some people leave this out)
2 tablespoon pine nuts
1/2 cup olive oil, this amount varies
3/4 cup Parmesan cheese
salt and pepper
In the Blender chop everything except the oil and cheese. Once chopped slowly add oil while blending until smooth and creamy. Add more oil if needed. Add cheese last and serve. Great stirred into pasta or picked up on some great Italian bread.
Enjoy!

2 comments:

The Stokes said...

Well, I definitely didn't know this was from Ukiah days, it's definitely from my teenage years though. So I know we used the grated parmesan but is the not so good, powdery shaker parmesan okay in a pinch? And did you put the parsley in. I don't remember that.

Fonnell said...

yes I did add the parsley in times when I could get it. Even a little dry parsley adds to it. You just need to add more oil with the dry parsley. I've added any kind of parmesan I could get but of course fresh on all of this is best. If you make it thick and then put it on a flat plate and add olive oil around it and then shaker parmesan around that, it looks cool and it's great fun to tear off bread and pull it through those flavors and eat it!