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Pesto Sauce 2
1/4 cup of freshly grated
Parmesan cheese
1/4 cup of olive oil
3 tablespoons of
coarsely chopped fresh basil or 1 tbsp. dried, crumbled basil
1 garlic clove
Combine all ingredients in processor or
blender and mix well. (Or, mash basil with garlic using mortar
and pestle). Add Parmesan cheese and oil and work into a paste.
Enough sauce for 4 to 6 servings. |
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Pesto Sauce
1 cup of (packed) fresh basil
1 tablespoon of pine nuts
1/4 cup of
grated Parmesan cheese (fresh)
1/3 to 1/2 cup of olive oil
Combine
all ingredients in a blender or food processor and blend/process until
smooth. Serve over pasta.
Pesto Sauce
2 cloves garlic
4 bunches fresh basil leaves, torn
1/2 cup of grated
cheese
1 tablespoon of toasted pine nuts (optional)
1/2 cup of olive
oil
In blender, blend all ingredients until completely emulsified.
Pour over hot cooked pasta. Can prepare ahead and freeze.
Pesto Sauce
2 cups of fresh basil (tough stems
removed, loosely packed)
3 cloves garlic
2 tablespoons of Pignoli nuts
(pine nuts)
1/2 cup of grated Parmesan cheese
2 tablespoons of grated
Romano cheese
1/2 cup of olive oil
3 tablespoons of softened butter
2 cups of fresh parsley
Food Processor: chop garlic and nuts roughly.
Add basil and parsley and process. Add oil slowly while processing. Add
butter and keep processing until smooth and creamy. Add cheese and beat by
hand until smooth.
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