Gourmet Pesto Sauce

The origins of pesto are somehow uncertain but some historical letters found in the archives of Genoa (Liguria) mention a dressing called "battuto d'aglio" (literally battered garlic) back in the 1600's. Basil has been known to all the Mediterranean people since the age of the Romans, probably originating from the northern coasts of Africa. 

Minutes to Prepare: 30

Number of Servings: 48

Ingredients

2 cups fresh basil leaves3 cloves garlic1/2 cup pine nuts1 cup parsley1/2 cup freshly grated parmesan cheese1/2 tsp course salt1/2 tsp fresh ground pepper1/2 cup extra virgin olive oil

Directions

Preparation
Combine and purée all ingredients in a blender or food processor. Add additional olive oil to thin sauce as desired. Serve with lightly buttered, freshly cooked pasta.

Storing
Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year.

Notes
Pesto, also makes a great spread for your favorite breads and crackers. Add ground beef or sausage and use it as a spaghetti or pasta sauce. Next time you bake a pizza replace the red sauce with pesto and enjoy.

In addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes.

Number of Servings: 48

  
........Enjoy the blessings!! 

........נהנים מהברכות!

Cyndi Maria~ Heart for Yeshua