Pesto - pasta eddies recipe
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh Basil |
| 1 | cup | Grated Parmesan cheese |
| ½ | cup | Melted Unsalted butter |
| 10 | Cloves fresh Garlic | |
| ¾ | cup | Olive oil |
| 2 | pounds | Spaghetti |
Directions
From: Edward Tucker <edwardt@...> Date: Sun, 11 Aug 1996 18:12:13 -0700 Note! This recipe makes a lot of pesto, It will feed 8 hungry people. I usually divide the sauce into 4 parts and freeze 3 of them. I use small ½ cup air tight containers and the pesto sauce seems to keep quite well. In a blender or food processor place the olive oil and garlic, blend well on high speed. Reduce speed, and add butter and parmesan cheese, blend till smooth. Add the basil in small quantities, till all is added, and chopped into small pieces (About the size of a pen head or smaller). If you are going to freeze some of the sauce, divide and freeze it now. Boil the spaghetti till done (dont forget to divide the spaghetti if you divided the sauce). Drain cooked spaghetti and mix with pesto sauce, serve with garlic bread.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .