| 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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