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Basil Pesto
½ pound
rotini pasta (prepare as directed on packaging)
2 cups
firmly packed fresh basil leaves
3 cloves
garlic, peeled
¼ cup
pine nuts (or almonds)
½ cup
fresh Romano cheese
⅔
cup extra virgin olive oil
salt to
taste
Puree
basil, garlic, pine nuts, and cheese in a food processor. With the
food processor running, add olive oil to make a paste. Toss with hot
buttered rotini and serve immediately with additional grated cheese on the
side.
Servings: 2 as an entrée or 4 as a side
Note: Sauce is
also good served over hot slices of smoked ham with buttered garlic mashed
potatoes.
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