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                        PESTO SAUCE, WINTER STYLE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Large Cloves Garlic
   1                    Bunch   Parsley
   1 1/2   c            Olive Oil
   2       tb           Dried Basil
   2       oz           Bottle Pignoli (Pine Nuts)
                        Or A Small Package Of
                        Fresh Pignoli
   4       oz           Parmesan Cheese, Grated
                        (Plus More For Dusting
                        Pasta)
     1/2   ts           Salt

  Peel and cut up the garlic cloves.  Rinse the parsley and remove the stems.
  Shake dry.  Add everything to the blender in the order given. Blend on HIGH
  until the sauce is smooth.  Refrigerate, covered, until needed. This makes
  enough sauce for 2 lbs of pasta or 8 servings.
  
  NOTES:
  
  You will need extra grated Parmesan cheese to sprinkle over the pasta that
  you have added the sauce to.  Do this just before serving.
  
  Leftover sauce freezes well.  Use to flavor soups, or on broiled meat or
  fish, or as a spread on toasted French Bread.
 


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