Green Pesto Sauce Recipe - Cooking Index
Green Pesto Sauce Recipe - Cooking Index
This lovely green sauce comes from Genoa in northern Italy. I can no longer think of running my kitchen without this condiment. If you have some in your refrigerator you will begin to use it to bolster good vegetable soups, flavor garlic toast, add depth to salad dressings and, of course, to add to pasta.
Cuisine: Italian| 4 cups | 160g / 5.6oz | Fresh basil leaves - (tightly packed) |
| 1/2 cup | 118ml | Olive oil |
| 2 | Garlic cloves - peeled and crushed | |
| 6 sections | Parsley leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 23g / 0.8oz | Pine nuts - walnuts or almonds |
| 1/2 cup | 73g / 2.6oz | Freshly-grated parmesan or Romano cheese |
Place the basil in a food blender (don't try this with dried basil; it won't work). Add the oil, garlic, parsley and salt and pepper. Blend until all are chopped very fine.
Add the nuts and chop a bit more. Remove from the blender and stir in the grated cheese. This recipe makes about 2 cups of sauce.
Source:
Jeff Smith
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