Pesto Sauce 2
1/4 cup of freshly grated Parmesan cheese
1/4 cup of olive oil
3 tablespoons of coarsely chopped fresh basil or 1 tbsp. dried, crumbled basil
1 garlic clove
Combine all ingredients in processor or blender and mix well. (Or, mash basil with garlic using mortar and pestle). Add Parmesan cheese and oil and work into a paste. Enough sauce for 4 to 6 servings. |
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Pesto Sauce
1 cup of (packed) fresh basil
1 tablespoon of pine nuts
1/4 cup of grated Parmesan cheese (fresh)
1/3 to 1/2 cup of olive oil
Combine all ingredients in a blender or food processor and blend/process until smooth. Serve over pasta. Pesto Sauce
2 cloves garlic
4 bunches fresh basil leaves, torn
1/2 cup of grated cheese
1 tablespoon of toasted pine nuts (optional)
1/2 cup of olive oil
In blender, blend all ingredients until completely emulsified. Pour over hot cooked pasta. Can prepare ahead and freeze. Pesto Sauce
2 cups of fresh basil (tough stems removed, loosely packed)
3 cloves garlic
2 tablespoons of Pignoli nuts (pine nuts)
1/2 cup of grated Parmesan cheese
2 tablespoons of grated Romano cheese
1/2 cup of olive oil
3 tablespoons of softened butter
2 cups of fresh parsley
Food Processor: chop garlic and nuts roughly. Add basil and parsley and process. Add oil slowly while processing. Add butter and keep processing until smooth and creamy. Add cheese and beat by hand until smooth. | 