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From: saltiel@cdstar.UUCP (Jack Saltiel)
Newsgroups: net.cooks
Subject: Re: Pesto Recipie Wanted
Message-ID: <147@cdstar.UUCP>
Date: Sun, 25-Aug-85 20:24:01 EDT
Article-I.D.: cdstar.147
Posted: Sun Aug 25 20:24:01 1985
Date-Received: Wed, 28-Aug-85 02:12:30 EDT
References: <293@resonex.UUCP>
Organization: Cambridge Digital Systems, Inc.
Lines: 25
Summary: pesto pasta presto

In article <293@resonex.UUCP>, sompel@resonex.UUCP (Mark Sompel) writes:
> I'm looking for a good Pesto recipie.  Anyone out there have one that they
> are willing to post to the net?

1 Cup fresh basil leaves	1/4 cup fresh chopped parsley
1-2 cloves garlic		1/2 grated good parmesan cheese
1/4 olive oil			1/4 butter
1/4 pine nuts, chopped fine

Blend Ingredient into a smooth paste.
If you are using a food processor, chop the basil and parsley first, then
add the pine nuts (pignolis) then all the the rest.

This will be enough for 3/4 to 1 pound of dry pasta, 1-1/4 pound fresh.
Cook the pasta. When done, mix one tablespoon hot water from the pasta
into the pesto. Drain your pasta, mix it up, and chow down.

I usually use more garlic than this, and avoid getting colds all year :-).
It freezes well.
-- 
					Jack Saltiel
					Cambridge Digital Systems
					{wjh12,talcott}!cdstar!saltiel

	"Nailed retreads to my feet and prayed for better weather."