Pesto is a pungent Genoese sauce which may be used on pasta or gnocchi.
Not so classic, but equally delicious, uses are as a spread for toast,
or a cocktail dip for grissini. A bit of pesto is also good mixed
in with potato salad or scrambled eggs, but be careful - it is strong!
Servings: 4-6, or enough for 1 lb. pasta
4 cloves garlic, minced
2/3 cup fresh basil leaves, minced
1/3 cup flat Italian parsley, minced
1/2 cup freshly grated Parmesan cheese
1/3 cup pignoli (pine nuts), or chopped walnut meats
1/2 cup olive oil
2 tbsp. minced butter
Whip dry ingredients in a blender, or crush to a fine paste with
a mortar and pestle, adding the olive oil, a few drops at a time.
Work the oil in well after each addition, until it is completely
used and the texture is smooth.
Add to hot, drained pasta or gnocchi with 2 tablespoons of minced
butter. Toss well and serve at once. Top with additional grated cheese
Note: Pesto will keep in the refrigerator for several days. Cover
with a thin layer of olive oil and store in a covered jar. Let pesto
warm to room temperature before using.