Tuesday, February 7, 2023
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

10th Anniversary AGH Run for Women’s Health, June 10

10th Anniversary AGH Run for Women’s Health Saturday, June...

Vallentyne Bake, Tuesday, February 14

Mark your calendars for H.F.T's 9th Vallentyne...

2 bedroom furnished apartment for rent, downtown Almonte

Two-bedroom, one-bath fully furnished apartment for rent...
LivingFood and DrinkGay Cook's Pesto

Gay Cook’s Pesto

IMG_0300

Gay CookThis marvellous Genoese basil sauce for pasta is known far and wide. This is a great time of the year when gardeners see their basil plants grow tall and flavourful. Pesto is a great addition when a spoonful is added to the top of a bowl of vegetable soup, added to cooked pasta, spread on a grilled steak or over the breast of chicken before it’s barbecued, added to mayonnaise for flavour or whisked into a salad dressing or even a small spoonful into the eggs for scrambled eggs.

  • 1 cup (250 ml) packed basil leaves (cilantro, or parsley leaves), stems removed, washed and patted dry
  • 2 or 3 garlic cloves, peeled
  • 2 tbsp (30 ml) pine nuts or shelled walnut pieces
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) finely grated Parmesan cheese (optional)
  • 6 to 7 tbsp (75 to 90 ml) olive oil

In food processor bowl add basil or cilantro parsley leaves, garlic, nuts and chop. While motor is running add oil in a slow steady stream. Shut motor off and add cheese, salt and liberal grinding of pepper. Process briefly to combine. Store pesto in closed container.

To Readers: if you have any questions about this recipe or anything else related to food, please feel free to email me: gay@gaycook.com <https://gay@gaycook.com> .

Related

Bacon and Chard Dutch Baby

Ginger Stir-Fry Beef

FOLLOW US

Latest

From the Archives