SC - Compleat Angler #4 minnow, trout
david friedman
ddfr at best.com
Tue Mar 10 17:17:28 PST 1998
I am new to the sca-cooks, but I am sure I pass for mundane very well!
Here is a traditional Pesto recipe: 4 plump fresh garlic cloves, minced
fine sea salt to taste, 2 cups loosely packed fresh basil leaves and
flowers, 1/2 cup extra-virgin olive oil, 1/2 cup freshly grated Italian
Parmigiano-Reggiano cheese. Place the garlic, salt and basil in the bowl
of a food processor and process to a paste (or use mortar and mash with a
pestle to form a paste). Add the oil and process again. Transfer to a
bowl and stir in the chesse. Taste for seasoning. Stir again before
serving. can be stored in the refrig. for up to 1 day. from Patricia
Wells' Trattoria cookbook. Hope this helps, Pat L.
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