|
|
 |
|
The Butter |
|
written
by Whitney Stoffel / 07.04.2004 |
|
|
| |
Category |
| |
A very simple recipe, which is used to top ANYTHING!!! Definately great coated on appetizers, but can be added to almost any dish for great pesto flavor.
|
| |
|
| |
|
| |
Ingredients |
| |
Butter and Pesto. I definately recommend making your own fresh pesto, as it is usually better, but store bought pesto will also work. For pesto...
The Basic Pesto Recipe
2 cups fresh basil leaves
1/4 cup pine nuts, walnuts or pecans
3 cloves of garlic, sliced
1 tsp. salt
1/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
Optional:
1 tsp. lemon juice
1/2-1 cup fresh parsley
Freshly ground pepper
|
| |
|
| |
|
| |
Instructions |
| |
If you are making your own pesto...combine all the ingredients (exept the parmesan) in a blender or food processor until the mixture is smooth. If too oily add more basil. Then stir in the cheese after all other ingredients are blended.
Warm a stick of butter to room temperature until it is soft. DO NOT MELT the butter. Once the butter is soft, whip in the fresh pesto to taste. Let cool in the refrigerator until firm.
|
| |
|
| |
|
| |
Story |
| |
The Martha Stewart of Italian cooking...my good friends' mother Nancy Caputo...is a kitchen ninja, and is always concocting special recipes for us to try. This is one of her "secret" concoctions and would probably kill me for giving the recipe away. This stuff is absolutely delicious, and makes everything taste better. Spread it on bread for a tasty Italian snack, use it to make sandwiches, or top it on your favorite pasta.
|
| |
|
| |
|
|
|
|
