Ponderosa pesto
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Recipe by: garris
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8-10 side dish servings -cheese
2 c Fresh basil 2 T Freshly grated Romano cheese
2 t Minced garlic 12 ea Ounces vermicelli, cooked
1 t Salt -al dente and drained
1/4 c Pine nuts Freshly grated Parmesan
1 c Olive oil -cheese
1/2 c Freshly grated Parmesan
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
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