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-> [Herbs & Spices, Italian, Pesto, Sauces & Dressings, Western European, Winter] -> [Pesto sauce, winter style Recipe] |
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Pesto sauce, winter style
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| Artist: |
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| Categories: |
Herbs & Spices, Italian, Pesto, Sauces & Dressings, Western European, Winter |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| | Large Cloves Garlic | | 1
| | Bunch Parsley | | 1 1/2
| cup | Olive Oil | | 2
| tbsp | 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 |
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Procedures:
| 1 | Peel and cut up the garlic cloves. | | 2 | Rinse the parsley and remove the stems. | | 3 | Shake dry. | | 4 | Add everything to the blender in the order given. | | 5 | Blend on high until the sauce is smooth. | | 6 | Refrigerate, covered, until needed. | | 7 | This makes enough sauce for 2 lbs of pasta or 8 servings. | | 8 | Notes: you will need extra grated parmesan cheese to sprinkle over the pasta that you have added the sauce to. | | 9 | Do this just before serving. | | 10 | Leftover sauce freezes well. | | 11 | Use to flavor soups, or on broiled meat or fish, or as a spread on toasted french bread. |
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