Fresh Pesto
sauces
2 cups fresh basil, parsley or spinach
3/4 cup Parmesan cheese
1/2 cup chopped walnuts
2 large cloves garlic
1/4 teaspoon Salt
1/4 teaspoon fresh-ground black pepper
2/3 cup olive oil
Remove stems from basil. Wash leaves thoroughly in lukewarm water, and then drain well. Position knife blade in food processor bowl; add basil and next 5 ingredients, process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Use immediately, or place in an airtight container. Refrigerate pesto up to 1 week or - Freeze up to 6 months.
Serving Suggestions: Toss pesto over hot spaghetti, linguine, or fettuccine. One pound of pasta is the right amount for one 4-serving recipe of pesto.
Stir 2 tablespoons pesto into one 8 ounce carton of commercial sour cream for an instant dip for raw vegetables.
Serve warmed pesto as a topper for baked potatoes. Allow about 1 tablespoon per potato.
Spread a small amount of pesto over slices of French bread, and then toast before serving.
Stir about 3 tablespoons pesto into a can of commercial tomato soup (diluted as the can directs). The soup with the pesto will taste amazingly homemade.
Try pesto as an omelet filling!
Stir 2 tablespoons pesto into 1/2 cup of softened unsalted butter. Serve as a bread spread or toss it with hot vegetables. Melt the butter for dipping fresh shrimp or lobster.
Yields 1 3/4 cups.
NOTES : Homemade pesto made with fresh basil, Parmesan, garlic and oil and walnuts. 3332 0 0 0 0 161 0
Yield: 4 servings
Preparation Time: 0:10
