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Pesto: Pesto Sauce

Source of Recipe

Michele Moore


Recipe Introduction

Michele, a good friend and the maid of honor at my wedding passed this recipe along to me. Dad and I used to make this and it's much cheaper that buying it in the store or making it with recipes that call for fresh basil and pinoli nuts. It's very good and it makes plenty.

List of Ingredients

3 large cloves of garlic - peeled
3 oz. imported parmesan cheese at room temp. cut into 1 inch cubes
2 cups fresh spinach leaves, packed
1 1/2 tsp. salt
1/4 cup crushed walnuts
1 cup of oil (use 3/4 cup of safflower or peanut oil and 1/4 cup of olive oil)



Recipe

Use metal blade in food processor:
With machine running,. mince the garlic by dropping it through the feed tube. Add cheese and chop it by pulsing (turning the machine on and off) the machine-about 10 times. Add basil, salt and nuts and mince them by pulsing the machine-about 8 times. With machine running, drizzle the oil through the feed tube in a thin steady stream. Process well until blended.

Great on pasta or tossed with rice; great on small boiled potatoes, green beans, broiled fish and skinned chicken breasts.

Pesto sauce will keep for months if covered with a thin coat of ail and refridgerated. It can also be frozen.

Freeze in plastic ice cubes trays then transfer frozen cubes to plastic air tight bag. Defrost in amounts as needed.