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This recipe for PESTO SAUCE, by , is from ROSA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha MacKenzie
Added: Wednesday, August 12, 2009


3 cups fresh basil leaves lightly packed
1/4 cup pine nuts, lightly toasted
2 - 4 cloves minced garlic (to taste)
1/4 cup olive oil
1 tbsp butter, softened to room temperature
1/2 cup grated parmesan

Put basil, pine nuts, garlic in food processor
and begin to blend. Drizzle in olive oil until
well blended.

Pour mixture into a bowl and add grated cheese
and butter. This makes a more interesting texture.

Spoon pesto over 1 lb. pasta cooked al dente

Note: Pesto can be made in large quantities and frozen in
ice cube trays. Add a cube to your red sauce




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