====== Pesto ======
  *1/4 cup nuts (pine nuts, walnuts, pecans, almonds) - toasted
  *3 med garlic cloves - unpeeled
  *2 oz. fresh basil leaves (2 cups packed)
  *2 Tbsp fresh parsley or baby spinach leaves - optional to maintain green color
  *6 Tbsp extra-virgin olive oil
  *1/2 tsp salt
  *1/4 cup finely grated Parmesan cheese or Pecorino Romano
  *Ground black pepper
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  - Toast nuts in small skillet stirring frequently until just golden and fragrant, about 5 min. Set aside. Add the garlic to empty skillet and toast until fragrant and the cloves deepen slightly, about 7 min. Let the garlic cool, peel, and chop. Alternative: cook garlic on skewer in boiling water for 45 sec. following by cooling with cold running water.
  - Place the basil and other leaves if using in 1 gal zip lock bag and pound with flat side of meat pounder or rolling pin until all the leaves are bruised.
  - Process the nuts through salt in food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 min. Stir in the Parmesan and season with salt and pepper to taste.
  - Makes enough for 1 lb of pasta. When using on pasta reserve 1/4 cup cooking water and add back to pasta prior to adding pesto.

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  Serves: 6       cook time: 12 min.
  Source: Cook's Illustrated July 1996
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{{tag>food vegetarian side}}