Pesto Sauce 5
4 cups of basil leaves
1 cup of olive oil
6 garlic cloves
1/3 cup of walnuts
Blend together in a blender or food processor. Freeze. To use: thaw and add olive oil or butter and about 1/2 cup Parmesan cheese. Great over spaghetti or noodles. |
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Pesto Sauce with Parsley
2 cups of fresh parsley
1/3 cup of olive oil
2 cloves garlic
1 teaspoon of each basil & oregano
1/2 cup of walnuts
Mix together in blender. Toss 1 pound cooked spaghetti with 2 tablespoons butter, add pesto and sprinkle with Parmesan cheese. Sauce is good to stuff cherry tomatoes for an appetizer. Pesto Sauce
1/2 cup of pine nuts
1 garlic clove
1 cup of packed basil leaves
1/3 cup of olive oil
1/2 cup of grated Parmesan cheese
Salt
Finely chop the pine nuts and garlic in a food processor; add the basil and salt to taste, finely chop. With motor running, add the oil in a thin drizzle through the feed tube until well blended. Transfer to small bowl and fold in the cheese. Pesto can be made 1 to 2 days ahead, covered tightly and refrigerated until ready for use. Pesto Sauce
1/4 cup of pine nuts
1 cup of fresh basil leaves
2 cloves of peeled garlic
1/2 ounce of parsley, fresh
1/4 cup of olive oil
A pinch of salt
Blend all together in a chopper. Use over pasta. Can also add to minestrone soup, on sandwiches or over tomatoes. | 