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| Home -> [Exotic, Herbs & Spices, Italian, Pesto, Sauces & Dressings, Western European] -> [Il pesto Recipe] |
Il pesto
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Exotic, Herbs & Spices, Italian, Pesto, Sauces & Dressings, Western European |
Rating: |
3 |
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Ingredients:
| 1/4
| lbs | Pig's liver | | 2
| tbsp | Butter | | 1
| tsp | Chives, chopped | | 1/2
| cup | Cheese, sharp white | | | -grated | | 2
| cup | Basil, fresh | | 2
| | Garlic cloves | | 1/4
| cup | Black walnuts | | 1
| tsp | Salt | | 1/2
| tsp | Pepper, black | | 3/4
| cup | Olive oil |
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Procedures:
| 1 | Saut?the liver in the butter; when cool, remove from pan & chop coarsely. | | 2 | In a blender or food processor combine the basil, garlic, walnuts, chives, cheese, salt, pepper, and ?cup of the olive oil. | | 3 | Blend at low speed until a purée consistency is achieved. | | 4 | Slowly add the remaining oil, blending at low speed until the oil is completely incorporated and the consistency is that of whipped cream. | | 5 | Add the liver and blend another 5 seconds and no longer; the texture of the liver should be discernible. | | 6 | Serve as a spread for crackers or as a sauce for spaghetti; if the latter, increase the oil to 1-?cups. |
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