| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Tightly packed fresh basil leaves |
| 1/2 |
c |
Olive oil |
| 2 |
|
Cloves garlic; crushed |
| 6 |
|
Sprigs parsley |
|
|
Salt and freshly ground black pepper to taste |
| 1/4 |
c |
Pine nuts; walnuts, or almonds |
| 1/2 |
c |
Freshly grated parmesan or romano cheese |
INSTRUCTIONS
submitted by: bohemia@felix.TECLink.Net
When I posted the recipe for Pollo San Francesco a while ago, several
people asked me what pesto sauce was. For those of you that can't find it
at the local grocer's, or would prefer to make your own, here's a recipe:
(makes about 2 cups)
Place the basil in a food blender. Add the oil, garlic, parsley, salt,
pepper, and nuts. Blend until all are chopped very fine but not smooth.
Remove from the blender and stir in the grated cheese.
Use in soups and on pasta. Keeps for several days in the refrigerator.
from The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, Rome
Aimee Lee, Jackson, Mississippi USA
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”