Pasta and Pasta Sauce Recipes
Joy's Pesto
Pesto for a crowd.
Yield: approximately two cups of pesto or enough for 2 pounds of pasta.
Ingredients
- 2 garlic cloves (or more to taste)
- 1 cup of your best extra virgin olive oil
- 4 cup fresh basil leaves
- 5 tablespoons pignoli (pine) nuts
- Generous pinch of cayenne
- 1 cup freshly grated Locatelli Romano cheese*
Instructions
- In a food processor fitted with a sharp blade, mince the garlic cloves.
- Add the next four ingredients and grind to desired consistency (I prefer mine with some texture - it hangs better and looks prettier on the pasta).
- Add cheese and blend quickly. Place in the bottom of the pasta serving bowl.
- Add the hot cooked pasta, toss, and serve IMMEDIATELY with additional grated cheese and freshly ground black pepper.
Notes
* For a milder flavor, use half Romano and half parmesan. Just make sure it's freshly grated.
Hint: Your food processor is all set up for this recipe. Grate a wedge. If you're still using the Kraft shake bottle, go to your room!
Attribution
Posted by CookinMom at Recipe Goldmine April 30, 2001.