| Pesto Sauce 7
2 cups of packed fresh basil leaves
4-5 garlic cloves
Juice of 1 lemon
1/2 cup of Parmesan cheese
1/4 cup of toasted pine nuts
1/3 cup of olive oil
Salt & freshly ground pepper |
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In a food processor or blender, put in the basil leaves, lemon juice, garlic and 1/2 teaspoon salt. Process until the basil is pureed, scraping the bowl as necessary. Add the cheese and the pine nuts to basil mixture. With the machine running, drizzle in the olive oil in a slow steady stream. Season to taste with salt and pepper.Pesto Sauce
1 cup of olive oil
1 clove garlic
1/2 cup of Parmesan cheese
1 handful of fresh basil
Mix all ingredients in blender and use! Above will serve as spaghetti sauce for one pound of spaghetti. Pesto Sauce Genoese Basil Sauce
1 cup of fresh basil leaves
2 garlic cloves, peeled
2 tablespoons of pine nuts
Salt to taste
1/2 cup of Parmesan cheese
2 tablespoons of Pecorino or Romano cheese
1/2 cup of olive oil
Pasta of your choice, cooked
Combine the basil, garlic, pine nuts and salt in the blender and mix at high speed until all ingredients are evenly blended. Mix in the cheeses and adjust seasoning. When the pasta is "al dente", drain reserving 2 tablespoons of the water in which the pasta was cooked. Turn the pasta in the bowl of pesto sauce and add the 2 tablespoons water. Toss thoroughly and serve. Plain text version for printing |