Recipe for Pesto Sauce from the Spaghetti Sauce section.
Pesto SauceIn addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes. 2 cups fresh basil leaves, firmly packed
(about 4 bunches of basil)
3 cloves garlic, minced
1/2 cup pine nuts
1 cup parsley (optional)
1/2 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 cup olive oil Pur?e all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used ? no more than 1/2 cup. Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year. Serve with lightly buttered, freshly cooked pasta.
We hope you enjoy your freshly made Pesto Sauce. This recipe came from Spaghetti Sauce's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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