Post by Chuckie on Jan 5, 2015 20:14:08 GMT -5
I think this was posted once b4, but many moons ago & I haven't a CLUE how to resurrect it!!! It's Monkey's S.I.L. Judy's recipe from her family so I shall "name" it after Judy's family. Below is translated verbatim from handwritten copy. Will also post on its own so not 'lost' years later when folks search...
CHEERS!
Chuckie
MRS. CIMINO'S PESTO RECIPE
1.5 to 2 cups fresh basil leaves*
1/3 cup pine nuts (or almonds or walnuts) Editors Note: we always use the pine nuts
1/3 cup grated Parmesan Cheese**
3 cloves garlic
1/3 cup (>/<) olive oil
Blend the first four ingredients in food processor till smooth. Add olive oil slowly as it blends. Go until you like the consistency, you may not need the whole 1/3 cup olive oil Editors Note: Monkey says just thick enough to ball up--NOT like Playdough consistency--IF you're just planning on freezing it right away.
Judy also added "when making pasta, I save about 1/3 of a cup of the (pasta) water & use it to thin pesto a bit". Editors Note: that's when she was just using the pesto as a sauce on its own
*If low on basil, can substitute about 1/2 cup parsley, but still have a total of 2 cups of fresh leaves.
**Mom uses a hard block of Parmesan Cheese, which she grates fresh.
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NOT in original handwritten recipe, BUT Judy told Monkey you can 'roll into ping-pong sized balls & freeze on a cookie sheet. Remove from sheet & place in Ziploc. Throw a frozen one (or more--to taste) into your spaghetti sauce while it is simmering'.
CHEERS!
Chuckie
MRS. CIMINO'S PESTO RECIPE
1.5 to 2 cups fresh basil leaves*
1/3 cup pine nuts (or almonds or walnuts) Editors Note: we always use the pine nuts
1/3 cup grated Parmesan Cheese**
3 cloves garlic
1/3 cup (>/<) olive oil
Blend the first four ingredients in food processor till smooth. Add olive oil slowly as it blends. Go until you like the consistency, you may not need the whole 1/3 cup olive oil Editors Note: Monkey says just thick enough to ball up--NOT like Playdough consistency--IF you're just planning on freezing it right away.
Judy also added "when making pasta, I save about 1/3 of a cup of the (pasta) water & use it to thin pesto a bit". Editors Note: that's when she was just using the pesto as a sauce on its own
*If low on basil, can substitute about 1/2 cup parsley, but still have a total of 2 cups of fresh leaves.
**Mom uses a hard block of Parmesan Cheese, which she grates fresh.
````````````````````````````````````````````````````````
NOT in original handwritten recipe, BUT Judy told Monkey you can 'roll into ping-pong sized balls & freeze on a cookie sheet. Remove from sheet & place in Ziploc. Throw a frozen one (or more--to taste) into your spaghetti sauce while it is simmering'.