Pasta Al Pesto Recipe
Ingredients
1/4 cup dried basil (or 1 cup of fresh leaves)
1/4 cup chopped fresh parsley
1 or 2 small cloves garlic
2/3 cup olive oil
1/4 teaspoon nutmeg
1 cup lightly packed, freshly grated Parmesan or Romano cheese
1 teaspoon salt
1 pound tagliarini (or other flat ribbon noodle)
Directions
With a blender, or a mortar and pestle, reduce the basil, parsley, and garlic to a pulp, slowly adding olive oil to make a smooth paste.
Add nutmeg, cheese, and 1 teaspoon salt.
Cook noodles in a large amount of boiling salted water until tender.
Drain, add basil sauce, and toss until well coated.
If you want to use a chafing dish, toss noodles with sauce in the dish over direct flame.
Add nutmeg, cheese, and 1 teaspoon salt.
Cook noodles in a large amount of boiling salted water until tender.
Drain, add basil sauce, and toss until well coated.
If you want to use a chafing dish, toss noodles with sauce in the dish over direct flame.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
