Pesto sauce #3

Yield: 1 Servings

Measure Ingredient
4 \N Crushed garlic cloves
2 cups Fresh basil leaves -or-
½ cup Dried leaves
½ cup Freshly grated Parmesan cheese
¼ cup Pine nuts
½ cup Olive oil

From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 Combine garlic, basil, cheese and nuts in a blender an dpuree. With machine running slowly, add oil in a slow, steady stream until mixture is the consistency of thick mayonnaise. This sauce can be sored in a jar in a refrigerator for up to 3 months. Good on soup, best on pasta and French bread.

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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