{"id":925,"date":"2009-03-18T14:28:24","date_gmt":"2009-03-18T22:28:24","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=925"},"modified":"2009-03-18T14:28:24","modified_gmt":"2009-03-18T22:28:24","slug":"basil-pesto","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=925","title":{"rendered":"Basil Pesto"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 279.0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">From <em style=\"mso-bidi-font-style: normal;\">The<\/em> <em>Moosewood Cookbook<\/em><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 279.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">3 cups (packed) fresh basil leaves<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup olive oil<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">3 to 4 large cloves garlic<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup Parmesan<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 279.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">1\/3 cup pine nuts or chopped walnuts, lightly toasted<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 279.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Salt and Fresh ground black pepper to taste<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 279.0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Place the basil leaves, garlic, and nuts in a food processor and pulse until well blended.<span style=\"mso-spacerun: yes;\">\u00a0\u00a0\u00a0 <\/span>With the food processor running, slowly pour in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Season to taste with salt and pepper.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>To serve, place room temperature pesto in a warmed serving bowl.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add hot pasta and toss thoroughly.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Allow 2 to 3 TBSP of Pesto per serving.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">*It is important that you never heat your pesto, no matter what kind of pesto you make.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>If serving hot, always add room temperature pesto to hot food.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From The Moosewood Cookbook \u00a0 3 cups (packed) fresh basil leaves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup olive oil 3 to 4 large cloves garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup Parmesan 1\/3 cup pine nuts or chopped walnuts, lightly toasted Salt and Fresh ground black pepper to taste \u00a0 Place the basil leaves, garlic, and nuts in a food processor and pulse&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":184,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-925","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=925"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/925\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/184"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}