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Pesto Sauce

Pesto Sauce Categories: Pasta|Viviano Family Recipes|Import|Italian|Sauces & dressings
Nb persons: 0
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Source: Pauline Viviano

     cup  olive oil
    3 cloves  garlic
     teaspoon  salt
    2 cups  basil leaves, firmly packed, fresh
    2 tablespoon  pine nuts or 2 tablespoons walnuts
    2/3 cup  parmesan cheese
Place oil, garlic and salt in container of electric blender or food processor. Cover; whirl until smooth. Add basil and nuts. Blend until smooth. Transfer to bowl. Fold in Parmesan cheese. Spoon pesto over 1 pound hot cooked, drained pasta. Toss until evenly blended. Serve immediately with additional Parmesan cheese and nuts, if you wish. Note: Store pesto in refrigerator in jar covered with layer of olive oil for several weeks. For longer storage, place in 1-pint freezer container or ice cube cups and freeze. Transfer cubes to plastic bag. Another version of PESTO SAUCE
    2 cups  basil leaves, loosely packed fresh
     cup  Italian parsley
    2 tablespoons  walnut pieces
    1 tablespoon  pine nuts
      whole garlic
    3 tablespoon  butter
     teaspoon  white pepper
      nutmeg, freshly grated
     teaspoon  orange zest
     cup  Parmesan cheese, grated
    3 ounces  olive oil

Put all ingredients in a food processor and process.

These freeze very well. They make a quick and easy pasta dish. From Pauline Viviano.

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