Pesto

* Exported from MasterCook *

Pesto

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:15
Categories : Food Processor Cooking Pasta
Sauces

Amount Measure Ingredient -- Preparation Method
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6 ounces Parmesan cheese
2 cloves garlic
1/2 cup olive oil
2 cups fresh basil leaves -- packed
1/2 cup fresh parsley
2 tablespoons dried pignolias

Grate Parmesan cheese in food processor or blender and set aside. With
chopping blade in place, puree garlic cloves in olive oil and allow to stand
for 15 minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add
herbs to olive oil mixture in food processor/blender and puree. Add pignolias,
grated cheese, and additional olive oil, if needed. Toss with favorite hot
pasta.

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NOTES : One of several "green" sauces for pasta that make a perfect summer
meal when served with garden fresh tomatoes, French bread, and seasonably ripe
fruit for dessert. While basil is in the garden, make pesto to freeze in
serving size quantities - if cheese and oil are omitted, pesto " base" can be
stored in freezer longer.

Nutr. Assoc. : 0 0 0 0 0 3142