One lady in Iowa who's a member of my other cooking group asked me for a recipe of good garlic pesto sauce.
Thank you for the answers, and here's one of them from our member, Sal, who's family is from Sicily. How nice!
"Ok here is my recipe.....I am estimating what I use so the ingredients can be adjusted according to preference:
I cup extra virgin olive oil
4 cups fresh basil
1/2 cup fresh Italian parsley
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2-4 cloves garlic (adjust to your taste 4 could be strong)
Salt and pepper ...maybe a pinch of each or to your preference
Blend all ingredients in food processor/blender. I usually add the oil in 2 or 3 batches so the blender does not stall or pour oil as a handful of basil gets chopped.
I use any cut of pasta. I prefer to drain the pasta but keep the noodles a little slick as this helps the pesto sauce spread. Usually, this recipe makes enough for 1 pound pasta.
fyi...you can freeze the pesto and use it later. Sometimes I do this when I buy a large container of basil at Trader Joes and use only a few leaves for garnish. Since basil begins to darken quickly, I just make pesto with the rest of the package and freeze.
Ok,,,anymore questions, let me know. Ciao!
|Page title||Most recent update||Last edited by|
|Our Recipes #4: Garlic Pesto Sauce by Sal||April 16, 2008 8:16 AM||Sally|
|Our Recipes #3: Seven Layer Dip by Sally||April 14, 2008 6:09 AM||Sally|
|Our Recipes #2: Osaka-style Okonomiyaki||April 12, 2008 6:43 AM||Sally|
|Our Recipes #1: Ratatouille by Carol||April 11, 2008 12:20 PM||Sally|
|About LA Cooking and Dining Meetup Group||April 6, 2010 1:05 PM||Sally|