PESTO BEPPINO

[joecaracappa]

                                       PESTO BEPPINO

4      CUPS       OF FRESH BASIL LEAVES
1      CUP         OF EVOO
1/2   CUP         NORTHERN, CANNELLI OR NAVY BEANS (CANNED O.K.)
6      CLOVES   OF GARLIC
2       TSP         SALT
1      CUP         GRATED FAT FREE PARMESAN
6      TBL          WILLOW RUN OR I CAN'T BELIEVE IT'S NOT BUTTER
                        LITE
IN A BLENDER OR FOOD PROCESSOR GO THE BASIL, OLIVE OIL, BEANS, GARLIC  AND SALT. BLEND WELL STOPPING OCCASIONALLY TO SCRAPE THE SIDES.

POUR MIXTURE INTO A BOWL AND BLEND THE CHEESE BY HAND. WHEN THE CHEESE IS WELL BLENDED, BEAT IN THE SOFTENED "BUTTER"

ADD PESTO TO YOUR BEANS, SALADS, SOUPS.....................

BEPPINO is a name my dad had for me "Little Joe".

Joe

[imkay]

yummy yummy yum yum!!!

can't wait to try this stuff!!!!!!

[Queenie]

Oh, yeahhhhhhhhhhhhh - And when I have fresh basil coming out my ears this coming summer, this will be AWESOME!  Thanks, Joe!

Carolyn

[Grammasuz]

[
IN A BLENDER OR FOOD PROCESSOR GO THE BASIL, OLIVE OIL, BEANS, GARLIC  AND SALT. BLEND WELL STOPPING OCCASIONALLY TO SCRAPE THE SIDES   

BEPPINO is a name my dad had for me "Little Joe".

Joe
[quote][/quote]

Joe- (Mr. Van Nuys Smoothie Disaster)  I hope you're remembering the key here is STOPPING blender before scraping. 

[niki]

wow...a recipe posted by JOE....i can't believe it...and NOW i'm going to have to grow a LOT of basil this summer..i could really see this on a bowl of beans in the summer with all that flavor..it'll be delicious...
  thank you,guiseppe...........niki 

[joecaracappa]

wow...a recipe posted by JOE....i can't believe it...and NOW i'm going to have to grow a LOT of basil this summer..i could really see this on a bowl of beans in the summer with all that flavor..it'll be delicious...
  thank you,guiseppe...........niki   

Niki:
This stuff is dynomite with beans!
Beppino

[Queenie]

OK, Joe - I FINALLY tried this.  Last year my basil fizzled out, but THIS year - whoo boy!  So last night I put this together.  At first taste, I wasn't really sure, but after the second taste - oh, yummmmm!

So now I've got this container just chock full of pesto.  I'm wondering if I should freeze it in small portions - probably - I'm pretty sure we can't eat it all before it spoils.  I mixed a tiny bit with some beans today for lunch - Wonderful!

Thanks for a great recipe!

Carolyn

[patsyfay]

Here's what I did with Joe's pesto yesterday.  A good friend came over with a bag of fresh-picked tomatoes.  I got out my good teflon skillet and sauted half a large onion and 4 garlic cloves in EVOO until they were transparent.  I added about 3 cups of cut up tomatoes and 2 Tab. pesto. and let it cook until well softened.  Then I added 1 cup of Dreamfield's Penne Rigata pasta, put a lid on it and let it cook until the pasta was cooked through.  I didn't add any other seasonings until I served it.  It was wonderful!!  Only took about 1/2 an hour to put together and you can add LDL meatballs it you want to.  Thanks, Joe, for the pesto recipe. I'm like Carolyn, I'm having a bumper crop of basil this year!!!  Yum.
Pat

[t-rock]

I thought pesto was gone from my life forever.  This is wonderful...and...I am also going to make a mint/parsley version which is great on fish or, if you eat it, lamb tenderloin.

Tiss