| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Sauces | 1 | Servings |
INGREDIENTS
| 1/2 | c | Broken walnuts |
| 1 | lg | Garlic clove; chopped |
| 2 | c | Packed fresh basil leaves |
| 1/4 | ts | Salt |
| 1 | c | Packed Italian flat-leaf parsley |
| 3/4 | c | Olive oil |
| 1/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
Finely chop the walnuts and the garlic in a food processor; add half the basil and the salt; coarsely chop. Add the remaining basil and the parsley. With the food processor running, add the oil in a slow steady stream through the feed tube until mixture is thoroughly blended. Transfer to a bowl; fold in the cheese. Remove 1/2 cup of the pasta cooking liquid before draining the pasta. Toss hot pasta with the sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired. Note: taste and adjust salt and add pepper) I grow basil in a very large pot during the spring and summer and make a lot of batches of pesto (omitting the cheese) and freeze individually in small Dixie cups. After it is frozen, I remove from the cups and wrap in Saran Wrap, then place in a freezer Ziploc. To serve defrost as many "pesto patties" as you need and follow above directions remembering to save the pasta water and add cheese. I also use 4 cloves of garlic in this recipe (we love garlic) and add more salt and pepper. Recipe by: Mailing list 1996 Posted to recipelu-digest Volume 01 Number 498 by ctlindab@mail1.nai.net on Jan 11, 1998
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