*  Exported from  MasterCook  Buster  *
 
                               HANDMADE PESTO
 
 Recipe By     : Marcia Kiesel (Food & Wine website)
 Serving Size  : 8    Preparation Time :
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           pine nuts -- coarsely chopped
    5      cups          basil leaves -- chilled and
                         -- perfectly dry
    6      small         garlic cloves -- quartered
      1/3  cup           Parmesan cheese -- freshly grated
      3/4  cup           extra-virgin olive oil -- plus more for
                         -- sealing
                         Kosher salt
                         pepper -- freshly ground
 
 1.  Preheat the oven to 400ø.
 
 2.  Macadamia nuts (6 ounces) may be substituted for the pine nuts.  Toast the
 nuts on a baking sheet for about 4 minutes, or until lightly browned.
 
 3.  Coarsely chop the basil leaves.  In a large mortar, combine the basil and
 garlic and pound to a coarse paste.  Add the nuts and pound until a smooth
 paste forms.  Stir in the Parmesan, then 3/4 cup of the olive oil.  Transfer
 the pesto to a bowl and season with salt and pepper.  Smooth the surface and
 pour a little olive oil on top to seal.
 
 Notes: Pounding the ingredients in a mortar produces a pesto of incomparable
 texture: silky basil leaves and olive oil bind coarser bits of garlic and
 Parmesan.  MAKES ABOUT 1 1/2 CUPS
 
 Formatted by Kathy Hudson, August 20, 1998
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