Pesto sauce, winter style

8 servings

Ingredients

Quantity Ingredient
5 Large Cloves Garlic
1 Bunch Parsley
1½ cup Olive Oil
2 tablespoons Dried Basil
2 ounces Bottle Pignoli (Pine Nuts)
Or A Small Package Of
Fresh Pignoli
4 ounces Parmesan Cheese, Grated
(Plus More For Dusting
Pasta)
½ teaspoon Salt

Directions

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.

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