Ingredients:
2 cloves garlic
1 tsp salt
2 cups tightly packed fresh basil leaves
2 Tbsp finely chopped pinenuts
½ cup olive oil
½ cup freshly grated parmesan cheese
2 Tbsp freshly grated romano cheese
4 Tbsp butter, softened
1. In the mixing bowl of a food processor, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.
I skip step 3. I usually make several batches at a time, and I put it in cupcake papers to freeze. After it is frozen, I vacuum-seal them.
2 cloves garlic
1 tsp salt
2 cups tightly packed fresh basil leaves
2 Tbsp finely chopped pinenuts
½ cup olive oil
½ cup freshly grated parmesan cheese
2 Tbsp freshly grated romano cheese
4 Tbsp butter, softened
1. In the mixing bowl of a food processor, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.
I skip step 3. I usually make several batches at a time, and I put it in cupcake papers to freeze. After it is frozen, I vacuum-seal them.
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