Pesto: Pesto Recipes by Becky

posted by Becky 01-26-101 8:33 PM

Pesto (Basil Sauce)
Categories: Appetizers, Italian, Main dish, Pasta, Vegetarian
Yield: 2 cups

1 cup Basil leaves
2 tsp. Garlic, minced
1/2 cup Olive oil
2 tbl. Pine nuts, chopped
1/8 tsp. Salt
Freshly ground black pepper

Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt and nuts together with a mortar and pestle, then beat in the olive oil.

Use in soups or toss with hot pasta and serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.

Winter-Style Pesto Sauce
Categories: Italian, Sauces
Yield: 8 servings

5 Large Cloves Garlic
1 Bunch Parsley
1 1/2 cups Olive Oil
2 tbl. Dried Basil
2 oz. Bottle Pignoli (Pine Nuts) Or A Small Package of Fresh Pignoli
4 oz Parmesan Cheese, Grated (Plus More For Dusting Pasta)
1/2 tsp. Salt

Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes
enough sauce for 2 lbs of pasta or 8 servings.

Notes: You will need extra grated Parmesan cheese to sprinkle over the pasta that
you have added the sauce to. Do this just before serving.

Leftover sauce freezes well. Use to flavor soups, or on broiled meat or
fish, or as a spread on toasted French Bread.

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