Walnut Pesto Sauce Recipe
Yield: 1 1/2 cRecipe by luhu.jp
Ingredients:
1/2 cup: broken walnuts,
1 large: garlic clove,
Directions:
: chopped
2 c packed fresh
: basil leaves
1/4 ts salt
1 c packed Italian
: flat-leaf parsley
3/4 c olive oil
1/3 c grated Parmesan cheese
Finely chop the walnuts and the garlic in a food processor; add half
the basil and the salt; coarsely chop. Add the remaining basil and
the parsley. With the food processor running, add the oil in a slow
steady stream through the feed tube until mixture is thoroughly
blended. Transfer to a bowl; fold in the cheese. Remove 1/2 cup of
the pasta cooking liquid before draining the pasta. Toss hot pasta
with the sauce and the reserved cooking liquid. Serve at once with
additional cheese, if desired. Note: taste and adjust salt and add
pepper)
I grow basil in a very large pot during the spring and summer and
make a lot of batches of pesto (omitting the cheese) and freeze
individually in small Dixie cups. After it is frozen, I remove from
the cups and wrap in Saran Wrap, then place in a freezer Ziploc. To
serve defrost as many "pesto patties" as you need and follow above
directions remembering to save the pasta water and add cheese. I
also use 4 cloves of garlic in this recipe (we love garlic) and add
more salt and pepper. Enjoy! Walt MM
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Source from luhu.jp
2 c packed fresh
: basil leaves
1/4 ts salt
1 c packed Italian
: flat-leaf parsley
3/4 c olive oil
1/3 c grated Parmesan cheese
Finely chop the walnuts and the garlic in a food processor; add half
the basil and the salt; coarsely chop. Add the remaining basil and
the parsley. With the food processor running, add the oil in a slow
steady stream through the feed tube until mixture is thoroughly
blended. Transfer to a bowl; fold in the cheese. Remove 1/2 cup of
the pasta cooking liquid before draining the pasta. Toss hot pasta
with the sauce and the reserved cooking liquid. Serve at once with
additional cheese, if desired. Note: taste and adjust salt and add
pepper)
I grow basil in a very large pot during the spring and summer and
make a lot of batches of pesto (omitting the cheese) and freeze
individually in small Dixie cups. After it is frozen, I remove from
the cups and wrap in Saran Wrap, then place in a freezer Ziploc. To
serve defrost as many "pesto patties" as you need and follow above
directions remembering to save the pasta water and add cheese. I
also use 4 cloves of garlic in this recipe (we love garlic) and add
more salt and pepper. Enjoy! Walt MM
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Source from luhu.jp