Pesto spaghetti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Parsley;minced |
| 2 | cups | Basil;minced, firm packed |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper;white |
| 4 | Garlic;minced;cloves | |
| 2 | tablespoons | Butter |
| ½ | cup | Olive Oil |
| ¾ | cup | Parmesan Cheese |
| 1½ | pounds | Spaghetti;thin |
| ¼ | cup | Pine Nuts;minced |
Directions
Combine basil, pine nuts, parsley and garlic in processor or blender and puree; add oil and butter gradually in a slow, steady stream until mixture is the consistency of mayonnaise. Add white pepper and salt to taste. Combine pesto sauce and cooked spaghetti in a large shallow serving bowl and toss well.
Serve immediately with Parmesan cheese.
Finely chopped walnuts substitute for pine nuts.
The sauce can be frozen.