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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto sauce Recipe

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This recipe for Pesto sauce is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c fresh basil - packed
1 c fresh italian parsley - packed
1/2 c cheese (parmesan, romano, or combination)
1/3 c pine nuts or walnuts
4 garlic cloves (I use 2), sliced
salt to taste
fresh ground black pepper to taste
1/2 - 1 c olive oil
Directions:
Directions:
I use a small food processor (actually a tiny chopper) to pulse the basil and parsley until they are chopped quite tiny. Then add the other ingredients and process until smooth.

I usually cut down on the olive oil because I like to put some butter on the pasta first, before putting the pesto sauce on it. Also, because I use less fresh garlic, I use a bit of garlic salt sometimes at the end.
Personal Notes:
Personal Notes:
This is the base for our Pesto Pasta Peas, which is a favorite of our whole family. I use cooked linguini, fresh cooked peas, and this pesto sauce, and put cooked salmon on top. Usually we use the honey-glazed salmon recipe, which uses hoisin sauce for a great flavor, but any type of grilled or cooked salmon works too.

 

 

 

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