|
Category: |
Category: |
| |
|
|
|
Ingredients: |
Ingredients: ⅜ cup Pecorino Romano cheese, grated (¾)
⅜ cup Parmesan cheese, grated (¾)
3 cloves garlic (6)
⅓ cup pine nuts (walnuts) (⅔)
2 cups fresh basil leaves, packed (4)
⅜ cup olive oil (¾)
Additional olive oil is needed to add to top of pesto when freezing
Larger measurements in parenthesis are for freezing sauce.
|
|
Directions: |
Directions:1. Rinse basil and dry well. Using a salad spinner to dry basil leaves works well.
2. Place first 5 ingredients in food processor and blend until texture is pasty.*
3. Place mixture in a bowl, add oil and blend until smooth.
4. Serve over thin spaghetti or pasta of your choice.
To freeze: Divide pesto into small jars and add thin layer of oil on top. Do not add
oil above rim line of jar. Place cover on jar then cover jar with foil and freeze. |
| |
|
Pesto Pasta |
|
Ingredients: |
Ingredients: 1 potato
½ - 1 lb. thin spaghetti or angel hair
pesto sauce recipe
2-3 tbsp. butter
Pecorino Romano cheese, grated
|
|
Directions: |
Directions:1. Peel and dice one potato.
2. Add potato to water and bring to a boil. Add pasta.
3. While pasta cooks, place pesto sauce in a large bowl and add butter.
4. Drain pasta and potato and add to bowl with pesto. Toss.
5. Sprinkle with grated Pecorino Romano cheese to taste. |
| |
|
Uses of Pesto Sauce |
|
Ingredients: |
Ingredients: 1. In place of tomato topping on Pizza
2. As a meat marinade
3. As a garnish for soup
4. As salad dressing with more olive oil and vinegar added
|
|
Directions: |
Directions:
|
|
Personal
Notes: |
Personal
Notes: Grandpa's cousin, Ann Marie, served the Pesto Pasta when we were in Rome for our 25th anniversary in 1991. We have passed her recipe for the Pesto Sauce on to many relatives and friends who are pesto lovers. Pesto has a creamy texture from the cheese with a combination of garlic and the sweet and fresh taste of the basil.
|
This recipe for Pesto Sauce is from