Yield: 8 Servings
|3 cups||(packed) fresh basil leaves|
|⅓ cup||Pine nuts (optional) (up to)|
|4 \N||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, .