Pesto sauce #1

Yield: 8 Servings

Measure Ingredient
3 cups (packed) fresh basil leaves
⅓ cup Pine nuts (optional) (up to)
4 Cloves garlic; sliced
1½ cup Fresh grated Parmesan cheese (up to)
1½ cup Olive oil

Place basil in food processor or blender. (Blender method - partially chop leaves before putting in blender jar.) Add pine nuts, garlic and cheese.

Blend until ingredients form a thick paste. You may need to scrape down the sides of the container during this process. Next, add the olive oil slowly through the feeding tube or cover hole in the blender. Add oil only until it forms a thick sauce. Add to your favorite pasta and toss. A good measure is 3 Tablespoons per serving of pasta. To store, pour into jars and pour a thin coating of olive oil over top of sauce. Put tops on jars and place in refrigerator or freezer. This sauce will keep indefinitely in refrigerator or freezer as long as there is a seal of olive oil on top of the sauce.

Yield: 3-½ to 4 cups.

BEN HUSSMAN (MRS. WALTER, JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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