Guest guest Posted April 7, 2001 Report Share Posted April 7, 2001 * Exported from MasterCook * Classic Basil Pesto Recipe By : Pasta East to West by Nava Atlas, page 174 Serving Size : 6 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Sauces And Marinades Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PESTO*** 1 cup firmly packed basil leaves 1/4 cup walnuts or toasted pine nuts 1/4 cup extra-virgin olive oil 1/4 cup grated Parmesan cheese 1/2 lemon -- Juice of 1 garlic clove -- optional, up to 2 ***REMAINING INGREDIENTS*** 10 ounces hot or warm cooked pasta -- up to 12 Salt and freshly ground black pepper Makes about 1 cup (enough for 10 to 12 ounces of pasta), about 6 moderate servings. Bold-flavored pesto sauce is arguably the most celebrated use for basil. Here's a basic formula. Combine all of the pesto ingredients in a food processor. Process until the mixture is a rough but evenly textured paste. Toss the pesto with pasta, season to taste with salt and pepper, and serve. Calories: 212, Carbohydrate: 19 g, Total Fat: 13 g, Cholesterol: 3 g, Protein: 5 g, Sodium: 63 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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