Subj : St. Flavia 09
To   : All
From : Dave Drum
Date : Tue May 11 2021 21:09:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flavia's Pesto Genovese
 Categories: Herbs, Nuts, Cheese, Sauces
      Yield: 2 servings
 
      8 c  (loose pack) basil leaves
    1/4 c  Pine nuts
      2 cl Garlic; peeled, trimmed
    1/2 ts Salt
    1/3 c  Extra-virgin olive oil; more
           - as needed
    1/4 c  Fresh grated Parmigiano
           - Reggiano
    1/4 c  Fresh grated Pecorino Romano
           - or Pecorino Fiore Sardo
 
  Remove the basil leaves from the stems and wash them in
  cold water. Spin the leaves dry in a salad spinner and
  lay them on a clean dish towel to air-dry for 20
  minutes. Blot away any remaining moisture using paper
  towels. Set aside.
  
  Heat a small skillet over medium heat. Toast the pine
  nuts in the dry skillet tossing continuously, until the
  pine nuts are light golden brown and fragrant. Transfer
  the nuts to a plate to cool completely.
  
  Place the basil leaves, pine nuts, garlic cloves, and
  salt in the bowl of a food processor fitted with the
  steel blade. Pulse a few times to coarsely chop all the
  ingredients. With the machine running, stream the olive
  oil through the feed tube until the pesto is smooth and
  thick in consistency (it should not be gloppy or runny).
  Scrape down the sides of the bowl to ensure all the
  ingredients are evenly incorporated.
  
  If you will be using the pesto immediately: Transfer the
  pesto into a serving bowl large enough to accommodate
  the amount of pasta you are making and stir in the
  cheeses. As the pasta finishes cooking, ladle out about
  1/2 cup of the hot pasta water into a heat-proof
  measuring cup and set it aside. Drain the pasta through
  a colander, add it to the serving bowl, and toss to coat
  the pasta evenly with the pesto. If the sauce seems too
  thick, dribble in small amounts of the pasta cooking
  water to thin the sauce gradually. It should take on a
  creamy consistency and cling to the pasta evenly.
  
  STORAGE: If you will not be using the pesto right away,
  transfer it into freezer-safe containers and smooth the
  top surface with a spatula. Cover the top completely
  with a thin layer of olive oil and close the container
  tightly. Refrigerate and use within 3 days, or freeze
  for up to 3 months. You can also transfer the pesto
  sauce into an ice cube tray if you want to have smaller
  portions. Once the pesto cubes have solidified, pop them
  out and transfer them into a freezer-safe zip bag and
  return to the freezer.
  
  Author: Flavia Scalzitti
  
  RECIPE FROM: https://www.flaviasflavors.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oh no!  I forgot which friends I told the truth to!

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