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July 22, 2013
FOR THE SAKE OF EXPERIMENTATION, last weekend I grabbed some parsley, basil, and sage from my garden, and pureed them together with pine nuts, Parmesan, garlic and olive oil. In other words, I made a pesto. A pesto that was fabulously-fragrant. A pesto that was layered with flavor. A pesto that was so deliciously-delicious that after just one taste, I nearly passed out with pleasure. I christened this bliss “P.B.S. Pesto” in honor of the herbs it contains:
Basil. I grow the flat-leaved.Parsle y. anise-flavored herb. My life would be incomplete without this sweet. because it is more peppery than the curlyleaved type. . or “Italian” variety.
It has a wonderful. smokey taste. I grow the common-type. Pesto Ingredients for about 1 cup of sauce Parsley and Basil — 2 cups of each.S.Sage. roughly chopped 2 large cloves of garlic.B. smashed 1/4 cup Pine Nuts 1 cup shredded or grated Parmesan cheese Olive oil – enough to achieve the desired consistency Salt to taste . roughly chopped and lightly pressed down Sage – 10 large leaves. P.
and roughly chop the parsley.Rinse. The parsley and basil should measure 2 cups or more when roughly chopped and lightly pressed down. basil and sage. . dry.
. just to achieve a coarse puree.Toss the herbs into the work-bowl of a food processor… And give them a 5-second spin.
. make a fine substitute for pricey pine nuts. Slivered almonds. Pine nuts are incredibly expensive.Now add 2 cloves of smashed garlic… And 4 tablespoons (1/4 cup) of pine nuts. buttery seeds are plucked from the cones of pine trees. in my experience. And no wonder! These soft.
and slowly pour olive oil through the feed-tube. How much oil? Well. Desire a thick dipping-sauce? Use approximately 1/3 cup of olive oil. Now turn the machine on.Add one cup of Parmesan cheese. that depends on the consistency you desire. .
. Desire a man with 6-pack abs and thighs that could crack a walnut? You’re on the wrong website. turn the machine off and scrape down the bowl with a green spatula. If necessary. The pesto is complete when the fibrous strands of the herbs are no longer visible.Desire a thin sauce for pouring over pasta? Use more oil. baby.
S. I used slightly less than one 1/4 teaspoon for my sauce. too. I can tell you this P. .Oh. Process in some kosher salt.B. Pesto is fab-u-licious on a toasted round of Pain de Mie.
It’s equally delicious on a gluten-free cracker. It takes sauteed chicken breasts to a whole new level of awesomeness… .
it is magnificent with pasta. 2. A Garden for the House Ingredients for about 1 cup of sauce Parsley and Basil — 2 cups of each. pine nuts and cheese to the herb mixture. Add salt to taste. .B. Add the garlic. As a thick sauce.B. slowly add olive oil to desired consistency. Toss the herbs in the work bowl of a food processor.And you haven’t lived until you’ve tried the sauce on linguine. 3. and roughly chop the herbs. Scrape the machine down with a rubber spatula as necessary. smashed 1/4 cup Pine Nuts 1 cup shredded or grated Parmesan cheese Olive oil – enough to achieve the desired consistency Salt to taste 1. mix thoroughly. Thinned out with extra olive oil. coarsely puree.S.S. For easy reference. P. Pureeing is complete when no fibrous strands of herbs are visible. With the machine running. when roughly chopped and lightly pressed down Sage – 10 large leaves. Pesto makes a terrific dip for crackers. Pesto Kevin Lee Jacobs. Rinse. dry. 5. and a blissful topping for grilled or sauteed chicken or fish. here’s a copy-and-paste version of the above deliciousness: P. 4. coarsely puree. roughly chopped 2 large cloves of garlic.
. your words are the sunshine of my life.Think you’ll give this perfumed pesto a try? You can let me know by leaving a comment. As always.