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Recipes from Chef Steve
Chef Steve’s Homemade Pesto – serve hot or cold
SERVINGS: Makes about 1 1/2 cups
Ingredients
3/4 cup pine nuts
5 cups basil leaves, chilled and perfectly dry
6 small garlic cloves, quartered
1/2 cup freshly grated Pecorrino-Romano cheese
1/3 cup parmesan cheese
3/4 cup extra-virgin olive oil, plus more for sealing
1 finely cut and jalapeño pepper with seeds and ribs to taste
Kosher salt and freshly ground pepper to taste
Directions
put all items in a Cuisinart food processor with oil ground to desire
NOTE: Chef Steve recommends coarsely ground pesto on pasta
or smoothly ground pesto on any BBQ meat sandwiches

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