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Path: utzoo!watmath!clyde!bonnie!masscomp!mmp
From: mmp@masscomp.UUCP (Michelle Peetz)
Newsgroups: net.cooks
Subject: Re: Pesto Recipe Wanted
Message-ID: <780@masscomp.UUCP>
Date: Mon, 26-Aug-85 10:59:04 EDT
Article-I.D.: masscomp.780
Posted: Mon Aug 26 10:59:04 1985
Date-Received: Tue, 27-Aug-85 02:24:36 EDT
References: <293@resonex.UUCP>
Reply-To: mmp@masscomp.UUCP (Michelle Peetz)
Organization: Masscomp - Westford, MA
Lines: 14
Summary: 

Fill your food processor (regular size) with fresh basil leaves -- really
stuff them in!  Add 4 cloves of garlic, 4 tablespoons of grated parmesan,
4 tablespoons of pine nuts, and 1 1/4 cups of olive oil.  Process until
everything's chopped up.  Spoon it over your favorite kind of hot cooked
pasta (my italian friends who gave me the recipe like rigatoni since the
pesto kind of works its way inside).

You can refrigerate or freeze the pesto in jars, but make sure you put a
little olive oil on the top to keep the pesto from darkening.

Yummmmm.

					Michelle Peetz
					masscomp!mmp