For my taste nothing compares to hand made pesto. This beats pesto made in a food processor hands down.
One time when I was in a hurry I considered pulling out the FP but couldn't bring myself to doing it.
I keep the molcajete ready by pounding rice into it after cleaning it. I read that somewhere.
The assembled ingredients are basil, garlic, pine nuts, Parmesan cheese, salt and olive oil.
I broke up the basil leaves and added two garlic cloves
and some salt.
Half way through the mashing I added the pine nuts.
All smushed up
add olive oil until you get the consistency you like. I now switch over to a mixing bowl, it makes the whisking in of the olive oil easier.
Grate up some good Parmesan cheese.
I didn't always add the Romano cheese, and I don't add as much cheese
as the recipe calls for. I probably added a little less
than a cup.
Ready for the pasta
Here's the food processor recipe
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2 cups basil leaves; fresh, washed patted dry
4 large garlic cloves; peeled, chopped
3/4 cup piñon nuts; lightly toasted
1 cup olive oil; best quality
1 cup Parmesan cheese; freshly grated
1/4 cup Romano cheese; freshly grated
salt and freshly ground pepper; to taste
Lightly toast the piñon nuts in a small skillet.
Combine the basil, garlic, and piñon in the bowl of a food processor.
Leave the motor running and add the olive oil in a slow, steady stream.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper.
Process briefly to combine, then scrape out of bowl and cover until ready to use.
Based on recipe found in The Silver Palate Cookbook
I also make this with flat leaf parsley instead of basil
which is very good and has a "bite" to it,
or a combination of the two.
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