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| Pesto Sauce 4
4 cups of fresh basil
1/2 cup of olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
1/4 cup of pine nuts, walnuts or almonds
1/2 cup of freshly grated Parmesan or Romano cheese
Place the basil in a blender. Add the oil, garlic, parsley, salt and pepper and nuts. Blend until all are chopped very fine. Remove from blender and add the Parmesan or Romano cheese. Toss a little of this with hot thin spaghetti and top with a little more cheese. |
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Pesto Sauce
3 tablespoons of butter or margarine
1/2 cup of finely chopped onion
2 to 3 cloves garlic, finely chopped
1 pint of heavy cream
2 tablespoons of butter or margarine
2/3 cup of grated Parmesan (Romano) cheese
1 small package of gourmet shredded Swiss cheese
Salt & pepper to taste
Sauté onion and garlic in 3 tablespoons butter, until tender and transparent. Add cream and 2 tablespoons butter. Stir until butter melts. Add cheeses. Stir over medium-low heat until bubbly. For a complete meal add cooked pasta, meats (chicken and crab is great), broccoli, use your imagination. Mix it well to get all ingredients covered. Pesto Sauce
1 cup of fresh basil leaves, packed tightly
1/4 cup of parsley sprigs
1/4 cup of olive oil
1 to 2 garlic cloves
A pinch of salt
1/4 cup of pine nuts
1/3 cup of fresh grated Parmesan cheese
Puree all ingredients in a food processor. If sauce is too thick add a bit move olive oil. This sauce can be used over pasta, potato salad or as a spread on bread or crackers. |
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