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.
