Receta Pesto Genovese copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Italian
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Ingredientes
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Direcciones
- Separate the leaves of the basil from the stems. Wash the leaves, and dry gently with paper towels. Peel the garlic and place in a mortar and pestle and crush. Crush the pinoli nuts as well in mortar. Add in the basil and salt and continue to crush until blended. Add in cheese and continue to crush in the mortar. Add in olive oil a drizzle at a time, mixing before each addition of olive oil. If pesto is too dense, add in a drizzle of warm water or hot water used to cook the pasta (if serving with pasta).