Recipe for Pesto Genovese from the Spaghetti Sauce section.
Pesto Genovese2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 teaspoon salt, or to taste Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups, or enough for about 6 servings of pasta.
We hope you enjoy your freshly made Pesto Genovese. This recipe came from Spaghetti Sauce's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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