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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup freshly grated Parmesan cheese
2 cups fresh basil leaves
1/2 cup melted butter
1/2 clove garlic
1 tbsp. pine nuts
3/4 cup olive oil
Pasta capellini or vermicelli
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Directions:
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Pesto sauce:
Using blender or food processor, grate enough Parmesan cheese to make one cup; add basil. Then add melted butter, followed by garlic, pine nuts and finally the oil. Allow each ingredient to blend smoothly with the preceding ones. Let stand 1 hour.
Pasta:
Prepare according to package directions.
Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor by taste, by adding more pesto if desired. Leftover pesto will last for a long time if refrigerated in a plastic container, but do not freeze.
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A light salad with oil and vinegar dressing and a veal dish go great with this. Pasta con pesto is also a versatile accompaniment to a variety of dishes: meat, fish, poultry, etc.
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