Today’s Class Notes:
How To Make Pesto:
Gather 2 cups fresh basil leaves. Wash and dry.
Place basil leaves in a blender.
Add 2 garlic cloves, ¼ cup pine nuts, ⅔ cup olive oil, ½ cup shredded parmesan cheese to blender.
Blend above ingredients to a paste consistency.
Use pesto to cover pasta or dip in bread.
Mortar and Pestle Pesto:
Place 5-7 basil leaves, 1 clove garlic, a dash of course sea salt, and a bit of lemon peel in a mortar (the bowl part). Using the pestle (the stick part), gently tap and stir the ingredients until they form a paste.
Making Pasta: Bring a large (very large) pot of water to a boil, add 4 Tablespoons of salt. Boil pasta for 1 minute less than the package directs. When draining the pasta, save 1 cup of pasta water. This water is invaluable and will help spread your pesto!
- Cooking School
- Cooking Websites
- Foods Class
- No Sugar Cooking
- Sunday Dinner