Pesto sauce~ winter style
Pesto Sauces Italian
Last updated 6/12/2012 12:50:38 AM. Recipe ID 12075. Report a problem with this recipe.
Title: Pesto sauce~ winter style
Categories: Italian, Sauces
Yield: 8 Servings
5 Large Cloves Garlic
1 Bunch Parsley
1 1/2 c Olive Oil
2 tb Dried Basil
2 oz Bottle Pignoli (Pine Nuts)
Or A Small Package Of
4 oz Parmesan Cheese, Grated
(Plus More For Dusting
1/2 ts Salt
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
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.
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