Ingredients
- 1/2 cup minced parsley
- 2 cups fresh minced basil, firmly packed
- 1 tsp. salt
- 1/8 tsp. white pepper
- 4 cloves garlic, minced
- 2 tblsp. butter
- 1/2 cup olive oil
- 3/4 cup Parmesan cheese
- 1 1/2 lb. thin spaghetti
- 1/4 cup minced pine nuts
Directions
Combine basil, pine nuts, parsley and garlic in processor or blender and puree; add oil and butter gradually in a slow, steady stream until mixture is the consistency of mayonnaise. Add white pepper and salt to taste. Pour sauce over cooked spaghetti in a large shallow serving bowl and toss well. Serve immediately with Parmesan cheese. Finely chopped walnuts substitute for pine nuts. The sauce can be frozen.
Print this recipe
Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Pesto Spaghetti