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Pesto Sauce
1 quart of tender young basil leaves, tightly packed, washed and patted dry on paper towels
2 medium Garlic cloves, peeled and halved
1/3 cup of Pignoli (pine nuts)
6 tablespoons of unsalted butter, at room temperature
2 tablespoons of good, fruity olive oil
1/2 teaspoon of salt
1/8 teaspoon of freshly ground black pepper |
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You can buzz up this pesto in no time flat in a food processor or blender. Serve over hot, cooked spaghetti (this will dress about 1 pound), toss lightly to mix, then pass plenty of freshly grated Parmesan cheese. PLACE ALL INGREDIENTS in a food processor fitted with the metal chopping blade and buzz to a fine paste (about 1 minute nonstop).
Makes 1 Cup |
