Pesto
Yield: 1 serving
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Ingredients
- 2 c. fresh basil leaves
- 1/4 c. Olive oil
- 1/2 c. pine nuts
- 1 tsp. Salt
- 2 cloves garlic minced
- 1/2 c. grated Parmesan cheese
- 2 T. grated Romano cheese
- 3 T. Butter, softened
- 1 T. hot water from pasta
Preparation
- Tear all but the tiniest of basil leaves into small pieces. Put basil, oil, nuts, garlic and salt into food processor and pulse on high several times, stopping to scrape sides with rubber spatula occasionally. When evenly blended, pour into a bowl and beat in cheeses by hand. Then beat butter in by hand. Just before spooning onto pasta, add the 1 T of hot water.
August 2011
This recipe is a personal recipe added by shellihh and has not been tested or endorsed by MyRecipes.
Pesto Recipe at a Glance
- COURSE: Sauces/Condiments
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