Pesto PalancaPosted: October 20, 2010
Now let’s move forward by stepping back a bit…
In our first post I mentioned a pesto recipe that accompanied the tomato sauce. There have been tens of thousands of demands to get this thing online. It must be stressed that we’re only a small shop here at SixTop and it has been on the to-do list. Your time has now come! Sorry for the delay, gang.
You will notice this pesto has butter and oil all over the place. Yes, butter! In a pesto! Use it in small doses over pasta or blanched string beans. It goes a long way. Along with all that delicious fat the other great thing is that it lasts forever in the freezer and will thaw in a only few minutes if you’re making a last minute meal. It may be a little unhealthy but at least you know where it all comes from and it would never face a potential government crackdown!
- 2 garlic cloves
- ½ cup pine nuts
- 1 cup basil leaves
- 2/3 cup olive oil
- 4 tbsp unsalted butter (softened)
- 4 tbsp grated parmesan cheese
- In a food processor, process the garlic and pine nuts.
- Gradually add the other ingredients until you have a thick paste.
Why not? It’s Tuesday.