classic - PESTO ~ dips, pastes, sauces & sambals


If you enjoy hot and spicy food, I am sure that you won't missed my dips, pastes, sauces, and sambals recipes collection from various exotic countries, such as Indonesia, Thailand, Vietnam, Korea, Mexico, and others.
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Saturday, August 9, 2008

classic - PESTO

2-3 cloves of garlic
4 tbsp pine nuts
60 fresh basil leaves
5 tbsp grated Parmesan or Pecorino
8 1/2 tbsp olive oil
salt to taste

1. Peel and cut garlic into small pieces.
2. Chop the pine nuts coarsely.
3. Cut basil leaves coarsely with the kitchen scissors.
4. Mash all ingredients into a paste with a mortar.
5. Add cheese and pour in oil in a thin stream, process it all to a smooth, creamy sauce.
6. The process is facilitated with a mixer. If desired, season with salt.

Always make this pasta sauce with fresh ingredients. It does not keep well and quickly loses its appetizing looks and fresh taste. If you like a thinner sauce, mix about 1 cup boiling water with pesto and serve with pasta.

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