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+--- Thread: Pesto Sauce (/showthread.php?tid=204776)
Pesto Sauce - tubeN2 - 06-03-2005
2 cups fresh basil leaves, firmly packed
(about 4 bunches of basil)
3 cloves garlic, minced
1/2 cup pine nuts
1 cup parsley (optional)
1/2 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 cup olive oil
Purée all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used — no more than 1/2 cup. Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year.
Serve with lightly buttered, freshly cooked pasta.