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Full Online Book HomeLearning KitchenSauces - Pesto - Pesto Recipes By Becky
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Sauces - Pesto -  Pesto Recipes By Becky Post by :mossy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :571

Click below to download : Sauces - Pesto - Pesto Recipes By Becky (Format : PDF)

Sauces - Pesto - Pesto Recipes By Becky

Yield: 2 cups

1 cup Basil leaves
2 tsp. Garlic, minced
1/2 cup Olive oil
2 tbl. Pine nuts, chopped
1/8 tsp. Salt
Freshly ground black pepper

Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt and nuts together with a mortar and pestle, then beat in the olive oil.

Use in soups or toss with hot pasta and serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.

Winter-Style Pesto Sauce
Categories: Italian, Sauces
Yield: 8 servings

5 Large Cloves Garlic
1 Bunch Parsley
1 1/2 cups Olive Oil
2 tbl. Dried Basil
2 oz. Bottle Pignoli (Pine Nuts) Or A Small Package of Fresh Pignoli
4 oz Parmesan Cheese, Grated (Plus More For Dusting Pasta)
1/2 tsp. Salt

Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes
enough sauce for 2 lbs of pasta or 8 servings.

Notes: You will need extra grated Parmesan cheese to sprinkle over the pasta that
you have added the sauce to. Do this just before serving.

Leftover sauce freezes well. Use to flavor soups, or on broiled meat or
fish, or as a spread on toasted French Bread.
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Sauces - Pesto Sauces - Pesto

Sauces - Pesto
Serving Size : 1 Preparation Time :0:00 Categories : Sauces, Marinades, Spreads Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- 2 Cups Fresh Basil Leaves 4 Cloves garlic, chopped 1/2 Cup pine nuts 1 Cup X-Virgin olive oil 1 Cup Imported Parmesan Reggiano cheese, grated 1/4 Cup Pecorino Romano cheese, grated 1/4 tsp. salt Freshly ground black pepper to taste Process the basil, garlic, and pine nuts in a food processor until finely chopped. With the machine

Sauces - Lemon Verbena Sauces - Lemon Verbena

Sauces - Lemon Verbena
3 garlic cloves 2 cups lemon verbena, firmly packed 2/3 cup walnuts 3/4 cup Parmesan cheese 2/3 cup olive oil salt and pepper, optional Process garlic, herb and nuts in a food processor. Add Parmesan cheese. With machine running, slowly add oil. Add salt and pepper, if desired. Let stand for 5 minutes to let flavors "marry" before serving. Serve on vegetables, seafood, or pasta.