Pesto Recipe

Italian Sauces

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Ingredients:

3 c packed fresh basil leaves, removed from stems, 2 large cloves fresh garlic, 1/2 cup pinenuts, walnuts, almonds or a combination of those nuts - toasted, 3/4 c packed fresh Italian parsley, 3/4 cup fresh grated parmesan cheese, 1/2 c olive oil, 1/4 cup melted butter, salt to taste

Directions:

Place everything except oil and butter in food processor bowl. With motor running, pour in melted butter and olive oil. Process until smooth paste. Toss with hot, drained pasta, or spread on bread.

I don't always use the entire amount of olive oil called for. To freeze, place in container and pour thin layer of olive oil over top. This prevents discoloration. And what a treat this is in January!

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Submitted 6/13/05.
Source: Moosewood Cookbook by Mollie Katzen copyright 1977
Submitted By: Gayle Casey
gaylewithay28@hotmail.com
Pesto


Calphalon Tri-Ply Copper 10-Piece Cookware Set