Three Nut Pesto
(from annie hall’s recipe box)
Makes enough sauce for one pound of pasta.
The nuts in this recipe are unsalted. If you are using salted nuts, reduce the salt in the recipe by half and carefully adjust the seasonings once the cheese is added.
These pestos will keep in the refrigerator with a thin layer of olive oil covering the surface for a day, or at the most two days, before losing their very fresh flavor. They should be tossed with piping hot pasta with a few tablespoons of pasta water added, if needed.
The sauces are also quite good over boiled or steamed potatoes, grilled fish or chicken.
Source: Christopher Kimball / Kitchen Detective (http://www.milforddailynews.com/news/x805938920#ixzz28w9OKcz8) (from RecipeThing user Bethany)
Ingredients
- 1/2 cup blanched almonds
- 1/2 cup pistachios
- 1/4 cup pine nuts
- 1/2 cup best quality olive oil
- 1/4 cup basil, flat parsley or mint leaves
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Directions
-
Toast the nuts in a large dry skillet, shaking frequently, over medium heat until golden and fragrant, about 5 minutes. Allow to cool completely. Place the nuts, oil, basil, salt and pepper in the bowl of a food processor fitted with the steel blade. Process until the nuts are very finely chopped, about 2 minutes. Transfer to a small bowl and stir in the cheese. Taste for seasonings adding salt and pepper as desired.