Ponderosa pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8-10 side dish servings | ||
| 2 | cups | Fresh basil |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | Salt |
| ¼ | cup | Pine nuts |
| 1 | cup | Olive oil |
| ½ | cup | Freshly grated Parmesan cheese |
| 2 | tablespoons | Freshly grated Romano cheese |
| 12 | eaches | Ounces vermicelli, cooked al dente and drained |
| Freshly grated Parmesan cheese | ||
Directions
Place basil, garlic, salt and nuts in blender. Blend at high speed until finely chopped. Add oil in a slow, steady stream. (Can be frozen at this point.) Add cheeses and blend until smooth. In heated serving dish, toss warm vermicelli with basil mixture until thoroughly coated. Sprinkle with Parmesan cheese and serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis