7/19/2007
from benoit hudson
pesto

By volume:
1 part garlic
1 part pine nuts
2 parts parmigiano
4 parts basil
??? parts olive oil (still haven't figured that one out yet
-- until it's moist, but no more)

Chop everything very finely. Especially the oil -- it's
critical to dice the oil. Mix. Quod erat yummydum.

Oh, yeah, serve over whole-wheat pasta. But you knew that
part. 




Another pesto recipe, supposed to take < 10 minutes, from NYT
http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=2&pagewanted=all&oref=slogin&oref=slogin

Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.