Name: Pesto Sauce
Ingredients: 1 qt Tender young basil leaves*; * tightly packed washed and patted dry on paper towels; 2 md Garlic cloves peeled and halved; 1/3 c Pignoli (pine nuts); 6 tb Unsalted butter at room temperature; 2 tb Good, fruity olive oil; 1/2 ts Salt; 1/8 ts Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits		Sauces, Pasta	1	Servings

INGREDIENTS

1	qt	Tender young basil leaves*
		* tightly packed washed and patted dry on paper towels
2	md	Garlic cloves peeled and halved
1/3	c	Pignoli (pine nuts)
6	tb	Unsalted butter at room temperature
2	tb	Good, fruity olive oil
1/2	ts	Salt
1/8	ts	Freshly ground black pepper

INSTRUCTIONS

You can buzz up this pesto in no time flat in a food processor or blender.
Serve over hot, cooked spaghetti (this will dress about 1 pound), toss
lightly to mix, then pass plenty of freshly grated Parmesan cheese. PLACE
ALL INGREDIENTS in a food processor fitted with the metal chopping blade
and buzz to a fine paste (about 1 minute nonstop). Makes 1 Cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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