* Exported from MasterCook *
GREEN PESTO SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Fresh basil leaves *
1/2 c Olive oil
2 Garlic cloves
6 Parsley leaves
Salt -- to taste
Freshly ground black -
Pepper -- to taste
1/4 c Pine nuts OR
Walnuts or almonds
1/2 c Freshly grated Parmesan OR
Romano cheese
* Measure the basil leaves tightly packed; peel and
crush the garlic.
Place the basil in a food blender (don't try this
with dried basil; it won't work). Add the oil,
garlic, parsley and salt and pepper. Blend until all
are chopped very fine.
Add the nuts and chop a bit more. Remove from the
blender and stir in the grated cheese.
This recipe makes about 2 cups of sauce.
Comments: This lovely green sauce comes from Genoa
in northern Italy. I can no longer think of running my
kitchen without this condiment. If you have some in
your refrigerator you will begin to use it to bolster
good vegetable soups, flavor garlic toast, add depth
to salad dressings and, of course, to add to pasta.
This recipe is for fresh sauce, but if you want to
freeze basil for the wintertime simply chop the leaves
in a food blender with enough peanut oil (not olive
oil) just to make a paste. Freeze in heavy plastic
bags or cartons and use the paste to prepare this
recipe during the winter. You will not have to add as
much olive oil because of the peanut oil you used to
preserve the basil.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 09-02-1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 09-07-1995
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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