SAUCE - PESTO

By akselden

Ingredients

• Basil
• 2 cloves garlic, peeled
• 1/4 C. pine nuts
• Pinch of salt
• 1/4 C. grated, imported Parmesan cheese
• 1/4 C. olive oil.
• Spaghetti, linguine, or fettuccine

Details

Servings 6

Preparation

Step 1

1. Remove the leaves from a large bunch of basil. Place the leaves in a mortar together with garlic, pine nuts and pinch of salt. With the pestle, pound and grind the ingredients into a paste against the side of mortar. Add Parmesan cheese and continue grinding to a smooth, blended paste. Gradually stir in olive oil. The sauce should have the consistency of creamed butter. Mix with freshly cooked spaghetti, linguine, or fettuccine or serve as an addition to soup, such as minestrone or fish soup. Also delicious mixed with freshly boiled potatoes. Serve with more cheese if desired.