Ponderosa Pesto Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
8: -10 side dish servings,
-cheese,
2 cup: Fresh basil,
2 T: Freshly grated Romano cheese,
2 t: Minced garlic,
12 each: Ounces vermicelli, cooked
1 t: Salt,
-al dente and drained,
1/4 cup: Pine nuts,
Freshly grated Parmesan,
1 cup: Olive oil,
-cheese,
1/2 cup: Freshly grated Parmesan,
Directions:
Place basil, garlic, salt and nuts in blender. Blend at high speed
until finely chopped. Add oil in a slow, steady stream. (Can be
frozen at this point.) Add cheeses and blend until smooth. In heated
serving dish, toss warm vermicelli with basil mixture until
thoroughly coated. Sprinkle with Parmesan cheese and serve
immediately. Creme de Colorado Cookbook (1987) From the collection of
Jim Vorheis
Source from luhu.jp
until finely chopped. Add oil in a slow, steady stream. (Can be
frozen at this point.) Add cheeses and blend until smooth. In heated
serving dish, toss warm vermicelli with basil mixture until
thoroughly coated. Sprinkle with Parmesan cheese and serve
immediately. Creme de Colorado Cookbook (1987) From the collection of
Jim Vorheis
Source from luhu.jp