St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Parsley Pesto

Joy of Cooking, 3d(?) ed. (Rombauer, Becker & Becker, 1997)
(It's under Shrimp with Parsley Pesto, p. 518)

Combine in a small saucepan:

1/4 c. vegetable oil
1/4  cup olive oil
2 cloves garlic, unpeeled

Cook over low heat until the garlic is softened, about 8 minutes.  Remove 
to a measuring cup (with a pouring lip) and refrigerate until cool.  Peel 
the garlic cloves and place them in a blender.  Add:

1 cup packed fresh parsley leaves
1/4 cup pine nuts, toasted
2 tablespoons cold water
1/2 teaspoon salt.

Pulse until the parsley leaves are well chopped.  You will have to stop 
the blender several times to stir the ingredients.  With the machine 
running, very slowly pour the oil into the blender until the sauce begins 
to emulsify, then add the remaining oil more quickly.  You can make the 
pesto one day in advance; cover and refrigerate.  If using immediately, 
remove to a serving bowl and let stand at room temperature.

Any ideas why this can't be done in a food processor?  I don't have a 
blender.  And why the garlic has to cook in the oil?  It's lower on pine 
nuts than the basil recipe, they're toasted, and there's no cheese in this 
one.  Any suggestion on this, before I make it?

Ann
The Rev. Ann Markle

Date: Mon, 31 Jul 2000
From: Ann Markle
Subject: Re:  Gardens Parsley Pesto