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Source: Pauline Viviano
|½ cup||olive oil|
|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|
|¼ cup||Italian parsley|
|2 tablespoons||walnut pieces|
|1 tablespoon||pine nuts|
|¼ teaspoon||white pepper|
|nutmeg, freshly grated|
|¼ teaspoon||orange zest|
|½ 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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