Pasta eddies pesto recipe
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh Basil |
| 1 | cup | Grated Parmesan cheese |
| ½ | cup | Melted Unsalted butter |
| 10 | Cloves fresh Garlic | |
| ¾ | cup | Olive oil |
| 2 | pounds | Speghetti |
Directions
From: Edward Tucker <edwardt@...> Date: Fri, 28 Jun 1996 15:07:21 -0700 Note! This recipe makes a lot of pesto, It will feed 8 hungry people. I usually divide the sause into 4 parts and freeze 3 of them. I use small ½ cup air tight containers and the pesto sauce seems to keep quite well. In a blender or food processer place the olive oil and garlic, blend well on high speed. Reduce speed, and add butter and parmesan cheese, blend till smooth. Add the basil in small quantities, till all is added, and chopped into small pieces (About the size of a pen head or smaller). If you are going to freeze some of the sauce, divide and freeze it now. Boil the speghetti till done (dont forget to divide the speghetti if you divided the sause). Drain cooked speghetti and mix with pesto sause, serve with garlic bread.
EAT-L Digest 27 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .