Pesto sauce, winter style

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Recipe by: yutani

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Large Cloves Garlic
1 Bunch Parsley
1 1/2 c Olive Oil
2 tb Dried Basil
2 oz Bottle Pignoli (Pine Nuts)
Or A Small Package Of
Fresh Pignoli
4 oz Parmesan Cheese, Grated
(Plus More For Dusting
Pasta)
1/2 ts Salt

Peel and cut up the garlic cloves. Rinse the parsley and remove the
stems. Shake dry. Add everything to the blender in the order given.
Blend on HIGH until the sauce is smooth. Refrigerate, covered, until
needed. This makes enough sauce for 2 lbs of pasta or 8 servings.

NOTES:

You will need extra grated Parmesan cheese to sprinkle over the pasta
that you have added the sauce to. Do this just before serving.

Leftover sauce freezes well. Use to flavor soups, or on broiled meat
or fish, or as a spread on toasted French Bread.