Salsa pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh basil leaves - loosely packed |
| ¼ | cup | Onions - chopped |
| 2 | tablespoons | Garlic - chopped |
| ½ | pounds | Butter - softened |
| by | the other half of the olive oil, blending well as you go | |
| Andrea's Restaurant | ||
| 3100 Nineteenth Street | ||
| Metairie, Louisiana 70002 | ||
| 1 | cup | Olive oil |
| ½ | cup | Parmesan cheese - grated |
| ¼ | cup | Pine nuts - toasted |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
Directions
1. Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor
bowl and puree. Set aside in a large bowl.
2. Put one stick of butter into the processor and give it a whirl.
Add half the olive oil, followed by another stick of butter, followed
until you
have a thick liquid.
3. Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.
NOTE: When making pasta with pesto, put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over
the pasta and, with a kitchen fork, toss and blend with the pasta.
The
sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa.
Makes 3 cups - enough for 12 servings.
Chef Andrea Apuzzo says, "Pesto sauce - green and aromatic - is a rich, herbal concoction which has seemingly endless uses. Once you make it, you will find yourself putting it not only in pasta (the classic pesto employment), but also in soups, on top of chicken, with
fish, and lots of other things. We make a pesto butter sauce - not really traditional, but most delicious.
His book, La Cucina di Andrea's, is available at his fine restaurant in Metairie, Louisiana. I've had one of the finest meals I've ever had at his establishment. It is located at If you love Italian food, you will want to have this fine cook book.
Source: La Cucina di Andrea's
From: Steve Herrick Date: 05-14-92