Pesto
Better Homes and Gardens Italian Cookbook
1 Cup firmly packed snipped fresh basil
½ cup snipped parsley
½ cup grated parmesan or Romano cheese (2oz)
¼ Cup pine nuts, walnuts, or almonds
1 to 2 cloves of garlic, quartered
1/3 Cup olive oil or cooking oil
Place basil, parsley, cheese, nuts, garlic, and ¼ tsp salt
in a blender or food processor. Cover and blend with pulse action until paste
forms.
When the blender is running slowly, gradually add oil and
blend till consistency of soft butter. Refrigerate or freeze till used. Thaw
pesto, if frozen. Toss with hot cooked and buttered pasta. (use about ½ cup
pesto to about 6 oz od pasta). Serve immediately. Or serve pesto to top soups,
vegetables, fish, or meats. Make about 1 Cup pesto.
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