Yield: 1 batch
|2 cups||Fresh basil leaves *|
|½ cup||Olive oil|
|2 tablespoons||Pine nuts or walnuts|
|2 cloves||Garlic, crushed|
|½ cup||Romano or Parmesan cheese,|
|. grated, (or better still,|
|. 1/4 cup of each)|
|Salt & black pepper|
Traditionally served with flat spaghetti such as fettucine or linguine, or the potato "pasta" called gnocci, it's also good with fusilli or rotini, which is full of twists for the pesto to cling to.
Place basil, oil, nuts and garlic in a food processor and blend until smooth. Using a rubber spatula, scrape mixture into a bowl. Mix in cheese, salt and pepper. Stir in 2 tablespoons water from the cooking pasta and then toss well with hot pasta.
* Make when fresh basil is available (dried basil won't work). Pesto will keep in the refngerator for 3 months when covered with ⅛" of olive oil.
Pasta is often served with freshly grated Parmesan or Romano cheese and freshly ground black pepper.
** Mom's Recipe card file **
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95