Buttered Crouton
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Pesto Genovese

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Recipe by: Chef John V.
Serving size: about 1 cup
Preparation time: about 30 minutes

Amount/Measure/Ingredient:

1/4 cup garlic, rough chopped to fit into a measuring cup
2 cups basil leaves, washed and firmly packed in a cup measure
1 tbsp. coarse Kosher salt or 2 tsp. table salt
1/4 cup cold water
1 cup olive oil, not extra virgin
1/2 cup pine nuts, toasted (you may also use walnuts)
1 cup parmesan cheese, grated---not shredded

Preparation:

In a food processor or electric blender combine garlic, basil, salt and water and chop into a paste. Add the oil while the machine is running, then add the pine nuts and cheese and pulse several times. The pine nuts should chopped fine but not pureed. Serve with hot pasta; toss pasta with 1-2 tablespoons of butter and pesto sauce to taste. Place the remaining sauce in a container covered with 2 tablespoons olive oil and refrigerate. Will keep one week in the refrigerator or 3 months in a freezer.

Note : Any type of pasta may be used, i.e. Shells, Farfalle, Linguini, Penne.


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