Ingredents:
1 cup grated fresh Parmesan cheese
2 cups fresh basil leaves
½ cup melted butter
1 jar 4.5 oz. Spice World “Ready to Use” Minced Garlic
1 tbsp. pine nut
¾ cup olive oil
Pasta (vermicelli)
Preparation:
Using blender or food processor, grate enough Parmesan cheese to make one cup; add basil. Then add melted butter, followed by garlic, pine nuts and finally the oil. Allow each added ingredient to blend smoothly and let stand at least 1 hour. This is the pesto sauce. Prepare pasta according to package directions. Mix pesto with pasta fresh from boiling water. Do not add to much pesto, but allow each person a chance to adjust flavor to taste by adding more pesto if desired. Leftover pesto will last for quite a long while if refrigerated in a plastic container, but do not freeze.
A light salad with oil and vinegar dressing and a veal dish go great with this. Pasta con pesto is also a versatile accompaniment atop a variety of dishes: meat, fish, poultry, etc.
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