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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrabba's Italian Grill Pesto Sauce Recipe

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This recipe for Carrabba's Italian Grill Pesto Sauce is from Beta Sigma Phi - Online Beta Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano
Directions:
Directions:
Place all of the ingredients in a blender or food processor,
except the cheeses and olive oil.

With the motor running, add the olive oil in a slow, steady
stream and pulse for a few seconds, until will blended but
not liquefied.

Remove the pesto from the food processor to a mixing bowl
and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep
well in the refrigerator for 1 month for 4-6 months in the
freezer. Make sure the pesto is covered with at least 1/4-inch
(6mm) of olive oil to prevent the surface from turning brown.

Makes about 1 1/2 cups

 

 

 

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