PESTO
Disclaimer: This material is not suitable for very young audiences. Parental guidance is recommended. Oh I forgot, you don’t want mommy and daddy to know. Sheesh.
Materials: Dirty little bastard...
4 cups basil leaves, well packed… Not Valdez
4 cloves garlic, lightly crushed and peeled… Not chips
1 cup pine nuts or walnuts (or a combination of the two)… Not apple
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)… Not Cory Quirino
1-1/2 cups extra-virgin olive oil… Not let me get started with virgin
Salt and pepper to taste… Not let me talk about taste of virgin
Procedure: If you insist...
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped… Slap and chop the bitch
Add nuts and process until nuts are finely chopped. Add cheese and process until combined… Add her nuts and process them, very fine, oh so fine
With the machine running, add olive oil in a slow, steady stream… Add Olive for company
After the oil is incorporated, turn off the machine and add salt and pepper to taste… As hot and as hard as an oil refinery drill, oils are always hot, a must have
If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark… Let her catch her breath
Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved… Patience is a virtue
Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts... Use another mistress for richer flavor and remember to sharpen your knives
Using walnuts yields a more woodsy flavor… As fresh as the pine oaks of a virgin forest, it tastes like wood as first but once penetrated the taste sensation bursts
The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner)… Remember to preserve oil as we are on drought
Materials: Dirty little bastard...
4 cups basil leaves, well packed… Not Valdez
4 cloves garlic, lightly crushed and peeled… Not chips
1 cup pine nuts or walnuts (or a combination of the two)… Not apple
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)… Not Cory Quirino
1-1/2 cups extra-virgin olive oil… Not let me get started with virgin
Salt and pepper to taste… Not let me talk about taste of virgin
Procedure: If you insist...
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped… Slap and chop the bitch
Add nuts and process until nuts are finely chopped. Add cheese and process until combined… Add her nuts and process them, very fine, oh so fine
With the machine running, add olive oil in a slow, steady stream… Add Olive for company
After the oil is incorporated, turn off the machine and add salt and pepper to taste… As hot and as hard as an oil refinery drill, oils are always hot, a must have
If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark… Let her catch her breath
Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved… Patience is a virtue
Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts... Use another mistress for richer flavor and remember to sharpen your knives
Using walnuts yields a more woodsy flavor… As fresh as the pine oaks of a virgin forest, it tastes like wood as first but once penetrated the taste sensation bursts
The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner)… Remember to preserve oil as we are on drought
Best served on hot Angelina strands with Margarita tangs… Yeah baby yeah!
Kram's cut at 11:36 PM |
1 Comments:
I have reached new depths... Say hello to my answer to the call of Erotique. Now you know what happens when you pluck some o'em basils to make pesto sauce. It was indeed a terrific supper... *Wink*
By the way, 40 Year Old Virgin was hilarious... Go check it out.
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