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Angela P
Posts:
156
From:
Tennessee
Registered:
11/11/06
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(5 of 5)
Dec 31, 2006 9:46 PM
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Im with you Shan, Ive never made pesto sauce, but my husband and I both LOVE it. I cant wait to try this at home.
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~Angela P.
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Shan Triggs
Posts:
1,549
Registered:
10/3/06
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(4 of 5)
Dec 29, 2006 6:19 PM
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Penelope, this looks really nice. I've never made Pesto Sauce before so I am really anxious to give it a whirl! Thank you!!
~Shan
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Penny
Posts:
1,389
Registered:
10/9/04
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(3 of 5)
Dec 29, 2006 1:05 PM
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Dawn, It also freezes beautifully. In the summer I grow my own basil and make a load of it, then divide it into small containers and freeze it for later use. In the refrigerator I would say 7 days. Let me know how you like it.
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Dawn
Posts:
1,254
Registered:
1/23/03
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(2 of 5)
Dec 29, 2006 9:24 AM
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Thanks for sharing this recipe Penelope. I usually just buy the pre-made kind. I am going to be getting a mini-chopper soon so I will have to try it out using this recipe.
I am sure it is alot better than the store bought kind. How long will it last?
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Penny
Posts:
1,389
Registered:
10/9/04
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(1 of 5)
Dec 29, 2006 12:41 AM
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This is a wonderful sauce to serve in many different ways, with spaghetti, rice, on bread with chopped tomatoes etc. This recipe tastes completely different from the ready-made pesto sold in jars.
2 garlic cloves, peeled.
little salt
1/2 c. pine nuts
1 c. fresh basil leaves
2/3 c. olive oil
4 tbls. unsalted butter
4 tbls. Parmesan cheese
Place garlic, salt, pine nuts in food processor until ingredients are broken up,add basil leaves and process until you have a thick paste. Gradually add the olive oil until the mixture is thick and creamy. Beat in butter and season with black pepper, beat in cheese. If you don't have a food processor you can make it by hand using a pestle and mortar. Store the pesto sauce in a jar,with a layer of olive oil on top to exclude the air, in the refrigerator until ready for use.
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Edited by 1588432 at 12/28/2006 9:46 PM
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