* Exported from MasterCook *
Tuscan Pesto Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
45 (to 50) basil leaves
3/4 cup walnuts
2 tablespoons freshly grated Parmesan cheese
6 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
Place all sauce ingredients in a blender or food processor and blend 1-2 minutes.
If sauce is too thick add a little more oil.
Toss pasta in a sauce over low heat and serve.
Makes 4 servings.
In Tuscany, pine nuts are often replaced by walnuts to produce the region's own version of pesto sauce. It is usually served with spaghetti. Make sure you buy fresh walnuts for this dish. Any rancid flavors will be magnified once the sauce hits the hot pasta.
Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
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Per Serving (excluding unknown items): 334 Calories; 34g Fat (88.5% calories from fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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