Pesto

Pesto
(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)
Serves 20, on pasta

3 lbs pasta = 20 servings

6 cups fresh basil, stems removed
2 cups fresh parsley, stems removed
½  cup finely grated parmesan cheese
½ cup finely grated Romano cheese
1 1/3  cup crushed walnuts
2 teaspoons salt
2 teaspoons pepper
6 cloves garlic, peeled
1 cup extra virgin olive oil

Chop the nuts and garlic in a food processor into rice-sized pieces.
Add the cheeses, basil, and parsley.
Run the food processor for a minute while continually adding olive oil.
Add the salt and pepper and run the food processor.


No comments yet.

Leave a Reply

Facebook

Twitter