Nuts about Pesto is a newsletter I picked up at Larry's Market during Basil season. Pistachio Pesto -- Nuts About Pesto 2 cups fresh basil leaves 1/3 cup shelled raw pistachio 2 large cloves of garlic kernels 1/4 cup freshly grated Parmesan 1/2 cup olive oil freshly ground salt and pepper Combine the basil, garlic, cheese and pistachios in a food processor or blender. Process to mix. With machine running, slowly add olive oil. Season to taste with salt and pepper and process to desire consistency. Let stand for 5 minutes before serving. Serve over pasta or use in any recipe specifying a basil pesto. ......................................................................... Pistachio Pesto 2 cups, packed, fresh basil 1 cup grated Parmesan cheese 1 cup pistachio nuts 1/4 cup grated Romano cheese 4 cloves garlic, minced salt and pepper to taste 1 cup olive oil In a food processor fitted with the steel blade chop the basil, nuts, and garlic together until the basil and nuts are in small pieces. Then, with the processor running, add the oil in a thin stream until you have a fine, green soup. Stir in the cheeses and salt and pepper. ......................................................................... Walnut Pesto -- Nuts About Pesto 3 cups packed fresh basil 1 to 1 1/2 cups light olive oil 1/2 cup toasted walnuts 3/4 cup Parmesan cheese 2 tsp minced garlic 1 to 1 1/2 tsp salt 1/2 tsp freshly ground pepper Combine all ingredients except olive oil, cheese, and salt in blender container or bowl of food processor fitted with stainless steel blade. Add half the olive oil, process. Add remaining olive oil as needed to make thick puree. Do not over process. Mixture should not be a smooth paste; tiny pieces of basil should be visible. Add the cheese; process just to blend. If needed, mix in salt. To serve, toss pesto at room temperature with hot cooked fettuccine, using about 1/4 cup pesto for ever 2 cups cooked pasta. ......................................................................... Macadamia Nut Pesto -- Bon Appetit, March 1990 1/2 cup olive oil 1/4 cup freshly grated Parmesan 1 small bunch fresh basil, chopped 1/2 tsp salt 1 Tbsp minced garlic 1/4 white pepper 1 cup finely chopped roasted macadamia nuts Blend 1/4 cup olive oil, basil and garlic in blender. Add the macadamia nuts and Parmesan cheese; blend well. Gradually mix in the remaining 1/2 cup oil. Season with salt and pepper.
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