|
|
PESTO SAUCE 2 c. fresh basil leaves, firmly packed 1 Tbsp. minced fresh garlic or to taste 1/2 c. pine nuts 1 c. parsley (optional) 1/2 c. Parmesan cheese 1/2 tsp. salt 1/2 tsp. pepper 1/2 to 1 c. olive oil Puree all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used; not more than 1/2 cup. Serve over lightly buttered, fresh cooked pasta. Leftover sauce can be put in jars; pouring a light film of oil on top. Refrigerate up to 2 months or freeze up to a year. May also be spread on broiled meats or chicken or over steamed fresh vegetables. Especially good with new potatoes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |