Pesto

Ben's Perfect Pesto Sauce herbs

Ingredients:
1 Cup Fresh basil, rinsed, packed not loose
1/4 Cup Pine nuts, toasted* (or use walnuts if you're cheap)
2 Cloves Garlic (I like to use 4, as it improves the breath)
2 Tbs Extra virgin olive oil
2 Tbs Room temperature butter (not melted - just soft)

* To toast pine nuts, heat in a hot dry pan, stirring constantly for 1-3 minutes, or until you can smell them and they start to turn colour. Do not burn them!

Blend the basil, garlic and olive oil in a blender into a smooth paste. Add the pine nuts and butter together and blend until the nuts are chopped but not pulped (15-30 sec.)

To serve, cook pasta and drain quickly but not completely. You still want some of the hot water left on the pasta. Add 1-2 Tbs of the pesto sauce per person to be served, or more if desired but a little goes a long way. Mix well with noodles and sprinkle with grated romano or parmesan cheese. You can save excess in the fridge for a few days, or freeze it for later.

Candace and Ben's Place

View Our old guestbook