| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 3 |
c |
(packed) fresh basil leaves |
| 1/3 |
c |
Pine nuts (optional) (up to) |
| 4 |
|
Cloves garlic; sliced |
| 1 1/2 |
c |
Fresh grated Parmesan cheese (up to) |
| 1 1/2 |
c |
Olive oil |
INSTRUCTIONS
Place basil in food processor or blender. (Blender method - partially chop
leaves before putting in blender jar.) Add pine nuts, garlic and cheese.
Blend until ingredients form a thick paste. You may need to scrape down the
sides of the container during this process. Next, add the olive oil slowly
through the feeding tube or cover hole in the blender. Add oil only until
it forms a thick sauce. Add to your favorite pasta and toss. A good measure
is 3 Tablespoons per serving of pasta. To store, pour into jars and pour a
thin coating of olive oil over top of sauce. Put tops on jars and place in
refrigerator or freezer. This sauce will keep indefinitely in refrigerator
or freezer as long as there is a seal of olive oil on top of the sauce.
Yield: 3-1/2 to 4 cups.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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