Real pesto sauce, winter style

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Recipe by: lonny

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

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.