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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto Sauce Recipe

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This recipe for Pesto Sauce is from B-Lynn's Favorites, 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:  
Recipe 1
1 cup basil
1/2 cup parsley
2 cloves garlic
2-3 tsp. pine nuts
1/2 salt
1/3 cup olive oil
1/3 cup grated Parmesan cheese

Recipe II
2 cups packed fresh basil leaves
2 large garlic cloves
3/4 cup freshly grated Parmesan Cheese
1/2 cup pine nuts
2/3 cup olive oil
Directions:
Directions:
Blend basil and garlic in blender or food processor to a fine paste. Stop occasionally to scrape the sides of the bowl. Add pinenuts to the basil paste. If you are going to freeze the pesto do not add the cheese until the sauce is served. With machine running pour the olive oil through the top of the blender or the feeding tube of the processor in a slow steady stream. Mix until smooth and creamy. Transfer the pesto to containers, refrigerate for up to 3 month or freeze.
Personal Notes:
Personal Notes:
Freeze pesto in ice cube trays. When the pesto sauce is completely frozen, remove from ice trays and place in ziplock bags for storage. Place bags in freezer.

 

 

 

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