Pesto (Pesto Pitas with Pasta)
- 1/4 cup olive oil
- 1 1/2 cups fresh basil leaves
- 2 to 5 cloves garlic
- 1/4 cup pine nuts or walnuts
- 1/2 cup freshly grated Parmesan cheese
Pesto (Pesto Pitas with Pasta)
Demonstrated by: Karen Watanabe, Hawaiian Electric.
Quick & Easy Pasta Recipes on March 1, 1995.
Ingredients:
Directions:
Put all ingredients into a food processor or blender. Cover and process or blend until a puree is formed. Refrigerate for up to a week, or freeze until ready to use. Stir before using as the surface darkens when exposed to air. Makes about 1 cup. Pasta with Pesto: Toss 1/4 cup PESTO with 1 lb of freshly cooked hot pasta. Makes 4 to 6 servings. Pesto Pitas: Spread 1 tablespoon PESTO on a pita bread. Sprinkle with freshly grated Parmesan cheese. Broil in electric oven until golden brown.
