Pesto sauce #2

Yield: 8 Servings

Measure Ingredient
4 cups Tightly packed fresh basil leaves
½ cup Olive oil
2 Cloves garlic; crushed
6 Sprigs parsley
Salt and freshly ground black pepper to taste
¼ cup Pine nuts; walnuts, or almonds
½ cup Freshly grated parmesan or romano cheese

submitted by: bohemia@...

When I posted the recipe for Pollo San Francesco a while ago, several people asked me what pesto sauce was. For those of you that can't find it at the local grocer's, or would prefer to make your own, here's a recipe: (makes about 2 cups)

Place the basil in a food blender. Add the oil, garlic, parsley, salt, pepper, and nuts. Blend until all are chopped very fine but not smooth.

Remove from the blender and stir in the grated cheese.

Use in soups and on pasta. Keeps for several days in the refrigerator.

from The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, Rome Aimee Lee, Jackson, Mississippi USA DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 13 MAY 1996

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