INGREDIENTS

INSTRUCTIONS

From:    Edward Tucker <edwardt@SONIC.NET>
Date:    Fri, 28 Jun 1996 15:07:21 -0700
Note! This recipe makes a lot of pesto, It will feed 8 hungry people. I
usually divide the sause into 4 parts and freeze 3 of them. I use small 1/2
cup air tight containers and the pesto sauce seems to keep quite well.  In
a blender or food processer place the olive oil and garlic, blend well on
high speed. Reduce speed, and add butter and parmesan cheese, blend till
smooth. Add the basil in small quantities, till all is added, and chopped
into small pieces (About the size of a pen head or smaller). If you are
going to freeze some of the sauce, divide and freeze it now. Boil the
speghetti till done (dont forget to divide the speghetti if you divided the
sause). Drain cooked speghetti and mix with pesto sause, serve with garlic
bread.
EAT-L Digest 27 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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