Pesto sauce for pasta

Yield: 8 Servings

Measure Ingredient
2 cups Packed fresh basil leaves
6 \N Garlic cloves; peeled
½ teaspoon Salt
¼ cup Pine nuts
½ cup Extra-virgin olive oil
3 tablespoons Unsalted butter; softened
⅓ cup Freshly grated parmesan cheese
\N \N Cooked pasta

In the work bowl of a food processor with the metal blade or a blender, combine the basil and garlic. Pulse until the basil and garlic are very finely chopped. Add the salt and pine nuts and pulse several times. With the motor running, slowly pour in the olive oil in a steady stream.

Transfer the mixture to a small bowl. Using a spatula, fold in the butter and, when it has been incorporated smoothly, fold in the Parmesan cheese.

Set aside until ready to use. 8 servings.

*Recipe from "Pasta with Sauces: The Williams-Sonoma Collection" (Time-Life Books). Michele Anna Jordon (Editor).

Recipe by: Williams-Sonoma*

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 23, 1998, converted by MM_Buster v2.0l.

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