Recipe - Pasta Eddies Pesto Recipe

2 cup Fresh Basil
1 cup Grated Parmesan cheese
One half cup Melted Unsalted butter
10 Cloves fresh Garlic
Three fourths cup Olive oil
2 pound Speghetti

From: Edward Tucker edwardt@SONIC.NET

Date: Fri, 28 Jun 1996 15:07:21 0700
Note! This recipe makes a lot of pesto, It will feed 8 hungry people. I
usually divide the sause into 4 parts and freeze 3 of them. I use small 1/2
cup air tight containers and the pesto sauce seems to keep quite well. In
a blender or food processer place the olive oil and garlic, blend well on
high speed. Reduce speed, and add butter and parmesan cheese, blend till
smooth. Add the basil in small quantities, till all is added, and chopped
into small pieces (About the size of a pen head or smaller). If you are
going to freeze some of the sauce, divide and freeze it now. Boil the
speghetti till done (dont forget to divide the speghetti if you divided the
sause). Drain cooked speghetti and mix with pesto sause, serve with garlic
bread.

EATL Digest 27 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.