| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Sauces, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Basil, fresh |
| 2 |
md |
Garlic cloves |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Pine nuts |
| 1/2 |
c |
Oil, olive |
| 1/2 |
c |
Parmesan, grated |
| 2 |
tb |
Romano, grated |
| 2 |
tb |
Butter |
INSTRUCTIONS
Combine basil, garlic, salt, and pine nuts in food processor or blender.
When evenly blended, with motor still running, add olive oil in slow,
steady stream. Turn motor off. Scrape bowl to blend to smooth consistency.
Add cheese and softened butter.
Process briefly to combine.
Genuine pesto is always made with fresh basil. If unavailable, you may
make a substitute sauce using one cup fresh spinach leaves, 1/2 cup
coarsely chopped Italian parsley, and 2 Tbsp dried basil leaves.
Source: Benson & Hedges advertising flyer Posted on GEnie by AUNTIE, Mar
26, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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