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Pesto Sauce Recipe

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This recipe for Pesto Sauce, by , is from The Anderson-Kearns Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tami Anderson
Added: Friday, July 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil leaves
4 garlic cloves
1/4 cup pine nuts
1/2 tsp. salt
1/2 cup olive oil
1/3 cup Parmesan cheese

Directions:
Directions:
Put basil leaves, garlic, pine nuts, salt and olive oil into a food processor and process until it becomes a smooth paste, stopping every 20 seconds to scrape down the sides. Add the Parmesan and process for 5 more seconds.

To Use With Pasta:
Cook you favorite pasta in boiling, salted water. For every pound of pasta use 3 heaping tablespoons of pesto. Place the required amount of pesto in a large bowl and mix with 1/4 cup of the boiling pasta water. When the pasta is ready, drain the pasta and place it in the bowl with the pesto. Mix the pasta and pesto with some Parmesan cheese and serve.

To Store the Pesto:
Put the pesto in a small glass or plastic container and cover with a thin layer of olive oil. Store in the refrigerator for up to 2 weeks. To freeze the pesto place it in ice cube trays and then place the trays in plastic bags. When you take the pesto out of the freezer, use a knife to pry the pesto cubes out of the tray.

 

 

 

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