Pesto (basil sauce)

Yield: 2 cups

Measure Ingredient
1 cup Basil leaves
2 teaspoons Garlic, minced
½ cup Olive oil
2 tablespoons Pine nuts, chopped
⅛ teaspoon Salt
\N \N Freshly ground black pepper

Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt & nuts together with a mortar & pestle & then beat in the olive oil.

Use in soups or toss with hot pasta & serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 05-23-95

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