Pesto

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

Ingredients

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

Steps

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 if desired.

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.