| Pesto Sauce 3
2 cups of packed basil leaves
2 cloves garlic, chopped
1/4 cup of pignoli nuts
1 teaspoon of salt
Combine ingredients in Cuisinart Food Processor. Add 1 cup olive oil while blending. Add 1/3 cup grated cheese (Parmesan) plus 2 tablespoons Peconne or Romano. Makes about 2 cups. Serve over pasta of choice. Pesto will keep in refrigerator for 3 days in sealed container or frozen in heavy duty plastic bags of jars for 6 months. Serves 6 to 8. |
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Pesto Sauce
3 cups of fresh basil leaves
3 tablespoons of minced garlic
1 cup of chopped walnuts
1 cup of olive oil
1 cup of Parmesan cheese
1/4 cup of locatelli
Salt, fresh ground pepper
2 pounds of pasta
1/2 cup of heavy cream (optional)
Combine the basil, garlic and walnuts in a food processor and chop well. Drizzle in the olive oil while continuing to process. Add the cheeses, salt, and pepper and process again. Correct for seasoning. Toss with hot, al dente pasta of any type. For more elegant touch, mix the pesto with 1/2 cup of heavy cream before tossing. |