Pesto Sauce 6
2 cups of fresh basil leaves
1/4 cup of each grated Parmesan and Romano cheese
1 small or medium clove of garlic
2-3 tablespoons of pignoli nuts (may substitute walnuts or sunflower seeds)
1 cup of olive or vegetable oil
Place all contents into blend on "whirl" until sauce is smooth. Makes enough sauce for 1 pound of your favorite pasta. This is a great all purpose Italian sauce that freezes well. |
|
Basil Pesto Sauce
2 cups of fresh basil leaves
2 large garlic cloves
1/2 cup of freshly grated Parmesan cheese
2 tablespoons of freshly grated Romano cheese
1/4 cup of pine nuts or walnuts
1/2 cup of high quality olive oil
Salt and pepper
Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing with hot pasta (fettuccine or linguine). Italian Pesto Sauce
1 cup of fresh basil
1/2 cup of parsley
1 cup of Parmesan cheese
1 cup of olive oil
3 cloves garlic
2 tablespoons of pine nuts
Put in blender and blend to a cream sauce. Top your favorite pasta. | 
