Free Recipe Pesto Chantilly Topping
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Pesto Chantilly Topping Recipe
1/2 c Fresh basil; chopped
1 tb Garlic; finely choped
-about 3 cloves
1/4 c Pine nuts or pistachios
1/3 c Parmesan cheese – grated
1/2 ts Salt
1-1/2 c Whipping cream
Pesto Chantilly Topping Preparation
Puree in food processor or chop finely together the basil, garlic, nuts and cheese. Add the salt and blend. Whip the cream until stiff and add the basil mixture, stirring until well-blended. Taste and add more salt if needed. Serve a dollop of the cream on top of poached or steamed baby vegetables. Also nice as a soup garnish or to fill hollowed-out tomatoes. Makes 2 cups. Typos by Brenda Adams <adamsfmle@aol.com> Source: Shepherd”s Garden Seeds newsletter Posted to MC-Recipe Digest V1 #208 Date: Tue, 20 Aug 1996 01:03:55 -0400 From: ADAMSFMLE@aol.com NOTES : FOR COOKED BABY VEGETABLES
Cooking Temperature:
Recipe Serves: 1
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