October 1, 2008

Pesto Sauce

I prefer this with 1/2 spinach and 1/2 basil, to lighten the flavor.

4 garlic cloves (minced)
2 cups fresh basil leaves (chopped)
2/3 cup Pine nuts
1 1/2 cups Parmesan cheese
1 1/2 cups olive oil

Place garlic, basil, parsley, pine nuts and Parm in a blender. Blend at medium speed for approximately 2 minutes. Continue blending on a low speed, while adding oil slowly until smooth. The consistency will be somewhat pasty. Since the sauce is not heated, serve over hot pasta.

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