Salsa pesto

Yield: 1 servings

Measure Ingredient
2 cups Fresh basil leaves - loosely packed
¼ cup Onions - chopped
2 tablespoons Garlic - chopped
½ pounds Butter - softened
\N by the other half of the olive oil, blending well as you go
\N \N Andrea's Restaurant
\N \N 3100 Nineteenth Street
\N \N Metairie, Louisiana 70002
1 cup Olive oil
½ cup Parmesan cheese - grated
¼ cup Pine nuts - toasted
1 teaspoon Salt
¼ teaspoon White pepper

1. Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor

bowl and puree. Set aside in a large bowl.

2. Put one stick of butter into the processor and give it a whirl.

Add half the olive oil, followed by another stick of butter, followed

until you

have a thick liquid.

3. Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.

NOTE: When making pasta with pesto, put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over

the pasta and, with a kitchen fork, toss and blend with the pasta.

The

sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa.

Makes 3 cups - enough for 12 servings.

Chef Andrea Apuzzo says, "Pesto sauce - green and aromatic - is a rich, herbal concoction which has seemingly endless uses. Once you make it, you will find yourself putting it not only in pasta (the classic pesto employment), but also in soups, on top of chicken, with

fish, and lots of other things. We make a pesto butter sauce - not really traditional, but most delicious.

His book, La Cucina di Andrea's, is available at his fine restaurant in Metairie, Louisiana. I've had one of the finest meals I've ever had at his establishment. It is located at If you love Italian food, you will want to have this fine cook book.

Source: La Cucina di Andrea's

From: Steve Herrick Date: 05-14-92

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