Pesto
Kathryn A.
ingredients
- 3 C fresh basil leaves -- packed
- 2 large garlic cloves -- fresh
- 1/2 C pinenuts, walnuts, almonds or a combinatin
- 3/4 C fresh chopped parsely -- packed
- 1/2 C olive oil
- 1/4 C butter -- melted
- salt to taste
directions
Combine everything in a blender on low, then medium speed. (Arrange things so the blender blade will turn efficiently.) Thoroughly work everything into a smooth paste. Toss with hot, drained pasta or spoon onto hot Gnocchi.
Source: Moosewood Cookbook
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