Free Recipe Martha Stewart s Pesto
Recipe Type: M Recipes
Recipe Preparation: freeze
Cooking Ingredients for Martha Stewart s Pesto Recipe
3 c Basil leaves
3 tb Parmesano-Reggiano
2 tb Pinenuts
2 Garlic cloves; chopped
1 c Extra-virgin olive oil
Salt
Freshly-ground black pepper
Martha Stewart s Pesto Preparation
Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Pair pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1 1/2 pounds pasta). PESTO ICE CUBES: Preserve the taste of summer by freezing pesto in an ice-cube tray. Fill each cell with pesto, about 1 tablespoon, and freeze. Remove frozen cubes from tray, and store in a freezer bag. Thaw before using, and allow 1 to 2 pesto ice cubes for each serving of pasta. Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 2 cups Per serving: 1932 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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