Adapted from The Silver Palate Cookbook
Makes sauce for up to 2 pounds pasta, depending on your taste. One pound serves 8 people easily.
Makes sauce for up to 2 pounds pasta, depending on your taste. One pound serves 8 people easily.
| 2 c | fresh basil leaves, washed and spun or patted dry |
| 4 | good-sized garlic cloves |
| 1 c | shelled walnuts or walnut pieces (can also use pine nuts) |
| olive oil | |
| salt | |
| freshly ground pepper |
Prepare for freezer
- In a small food processor bowl, process the garlic until it’s in small chunks, or press the garlic into the bowl.
- Add basil and process till finely chopped, stopping once or twice to scrape the bowl.
- Add walnuts, salt and pepper and do the same.
- With the processor running, add the olive oil in a thin stream just until the mixture is moistened.
- Scrape the mixture into a freezer container just large enough to contain it; smooth the top of the mixture until level.
- Pour a thin layer of olive oil over the top to seal it.
- Cover, label & date it, put in freezer.
Serve
| ½ c | olive oil (to taste) |
| 1 c | grated parmesan cheese (I use Kraft’s, but particular cooks might prefer freshly grated) |
| additional cheese to pass when serving |
- Place frozen or thawed pesto in a pan over low heat.
- Add oil in stages until it makes a moderately thick sauce.
- Toss with cooked pasta until thoroughly coated.
- Gradually add about 1 cup grated Parmesan cheese and toss.
- Serve immediately with a side dish of Parmesan. (If you hold it warm for too long, the cheese will become gooey)
