*  Exported from  MasterCook  *
 
                         PESTO SAUCE, WINTER STYLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Large Cloves Garlic
    1                    Bunch   Parsley
    1 1/2   c            Olive Oil
    2       tb           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   ts           Salt
 
   Peel and cut up the garlic cloves.  Rinse the parsley and remove the stems.
   Shake dry.  Add everything to the blender in the order given. Blend on HIGH
   until the sauce is smooth.  Refrigerate, covered, until needed. This makes
   enough sauce for 2 lbs of pasta or 8 servings.
   
   NOTES:
   
   You will need extra grated Parmesan cheese to sprinkle over the pasta that
   you have added the sauce to.  Do this just before serving.
   
   Leftover sauce freezes well.  Use to flavor soups, or on broiled meat or
   fish, or as a spread on toasted French Bread.
  
 
 
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