Walnut pesto sauce

Yield: 1 1/2 c

Measure Ingredient

½ c broken walnuts

1 lg garlic clove,

: chopped

2 c packed fresh

: basil leaves

¼ ts salt

1 c packed Italian

: flat-leaf parsley

¾ c olive oil

⅓ c grated Parmesan cheese

Finely chop the walnuts and the garlic in a food processor; add half the basil and the salt; coarsely chop. Add the remaining basil and the parsley. With the food processor running, add the oil in a slow steady stream through the feed tube until mixture is thoroughly blended. Transfer to a bowl; fold in the cheese. Remove ½ cup of the pasta cooking liquid before draining the pasta. Toss hot pasta with the sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired. Note: taste and adjust salt and add pepper)

I grow basil in a very large pot during the spring and summer and make a lot of batches of pesto (omitting the cheese) and freeze individually in small Dixie cups. After it is frozen, I remove from the cups and wrap in Saran Wrap, then place in a freezer Ziploc. To serve defrost as many "pesto patties" as you need and follow above directions remembering to save the pasta water and add cheese. I also use 4 cloves of garlic in this recipe (we love garlic) and add more salt and pepper. Enjoy! Walt MM From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt

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