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From: Cappy Harrison <email@example.com>
Cappy's favorite pesto recipe (from memory. I'll check the recipe
tonight to see if I got anything wrong. This is an adaptation from one
of the Moosewood Cookbook pesto recipes.)
* 4 cups packed fresh basil leaves
* 2 cups _freshly_ grated parmesan cheese (don't use that icky
stuff in the green can! buy chunks & grate it yourself. It's
* 3/4 cup pine nuts (but you can substitute almonds or walnuts if
pine nuts are out of your price range. I buy pine nuts in bulk
from one of the nut shops in town, whenever they put them on
half-price and freeze them.)
* 1/2-3/4 cup olive oil
* 4 - however many you desire cloves of garlic, to taste
* add some freshly-ground pepper in there too, if you like
* If you want it creamy, you can add cream or milk, and I
sometimes add tofu
stick it all in a blender or food processor. In a blender, I would
suggest using more olive oil and/or milk or cream, to make it blend
Blend it until it's the consistency you like. Some people like it
grainy, I like it real real smooth.
If you've made a big batch without milk or cream, you can freeze it. I
use plastic ice trays, spooning some into each ice cube compartment,
and covering the tray with plastic wrap. That way you don't have to
chip away a big ole chunk of frozen pesto whenever you want some.
Be careful when defrosting the frozen pesto. You don't want to cook
it. It separates & gets icky. I often add a little milk to the frozen
cubes, put it on defrost in the microwave for about 30 seconds, and
stir it all up to make the sauce. Eric Gagnon <firstname.lastname@example.org>
I would suggest that you try some parsley leaves and REAL Italian Sun
Dried tomatoes, it give's a less "greenish taste".
Please give me your feedback about it !