Monday, October 11, 2010


We tried this recipe tonight & both agreed this is our favorite in a long string of 'pesto experiments':

6 cloves garlic (tho we used 1 tonight to make it a little more Levi friendly)
15 large fresh basil leaves
6 tablespoons freshly grated Parmesan cheese
1/3 cup pine nuts
1/2 teaspoon salt
1/2 cup olive oil
1 pound box pasta
2 tablespoons butter
Parm cheese to taste

*Combine garlic, basil, cheese, pine nuts, and salt in food processor until smooth. Add olive oil gradually, processing constantly to a smooth sauce.

*Cook pasta & drain. Combine pasta, pesto, and butter in serving bowl; toss to mix. Serve with additional cheese.

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