Pesto Sauce, Winter Style

Recipe Ingredients

5		Garlic
1		Parsley
1 1/2 cups	355ml	Olive oil
2 tablespoons	30ml	Dried basil
1		Pignoli - (pine nuts)
		OR a small package of
		Fresh pignoli
4 oz	113g	Parmesan cheese - grated
		(plus more for dusting
		Pasta)
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings.

NOTES:

You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving.

Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread.

By Pesto Sauce, Winter Style on SaucPesto, e, Winter Style

Source:
Jo Anne Merrill

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