Recipe - Basil And Nut Sauce

1 350 gram who unblanched
almonds or pine kernels;
(2oz)
2 Garlic cloves
A bunch of fresh basil
weighing about 25g; (1oz)

~
1 teaspoon salt 3 tablespoons olive oil up to 4

1. Finely chop the almonds or pine kernels with the garlic, then add
the basil and salt and continue until the basil is incorporated. (You
may find this easier if you add 1 tablespoon of olive oil with the
basil).

2. Heat the olive oil in a large saucepan, add the pesto and fry very
gently for 12 minutes before serving.

Converted by MC_Buster.

NOTES : This classic pasta sauce originated in Liguria, where the
basil grows lush and fragrant. For an authentic result, the
ingredients should be ground together by hand with a pestle and
mortar, but here is a quicker rustic version. Try using fresh
hazelnuts, when available, instead of almonds or pine kernels. Serve
with freshly cooked pasta, such as spaghetti or tagliatelle, and top
with freshly grated parmesan.

Converted by MM_Buster v2.0l.