*  Exported from  MasterCook  *
 
                                   Pesto
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Food Processor Cooking           Pasta
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        Parmesan cheese
    2      cloves        garlic
      1/2  cup           olive oil
    2      cups          fresh basil leaves -- packed
      1/2  cup           fresh parsley
    2      tablespoons   dried pignolias
 
 Grate Parmesan cheese in food processor or blender and set aside. With
 chopping blade in place, puree garlic cloves in olive oil and allow to stand
 for 15 minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add
 herbs to olive oil mixture in food processor/blender and puree. Add pignolias,
 grated cheese, and additional olive oil, if needed. Toss with favorite hot
 pasta.
 
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 NOTES : One of several “green” sauces for pasta that make a perfect summer
 meal when served with garden fresh tomatoes, French bread, and seasonably ripe
 fruit for dessert. While basil is in the garden, make pesto to freeze in
 serving size quantities - if cheese and oil are omitted, pesto “ base” can be
 stored in freezer longer.
 
 Nutr. Assoc. : 0 0 0 0 0 3142

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