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Pesto: Parsley Pesto for Spaghetti

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

2 tablespoons salt
4 quarts boiling water -- (4 to 6)
1 pound dried pasta
2 cups flat parsley leaves
2 tablespoons fresh basil leaves
3 cloves garlic
3/4 cup olive oil
3 tablespoons butter
1/2 cup fresh grated Romano cheese
1/2 cup fresh grated Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon pepper


Recipe

Add 2 tbl. salt to rapidly boiling water. Gadually add pasta so water continues to boil. Cook stirring occasionally until al dente (firm to the bite). Drain in colander. While pasta is cooking, combine remaining ingredients in blender. Blend at high speed until mixture looks almost like a paste but with some specks of parsley still visible. Toss with drained pasta until completely coated.