Pesto: Difference between revisions
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(Created page with "==Ingredients== *3.2oz basil leaves *4oz pine nuts *0.4oz garlic *0.4oz salt *4 fluid oz olive oil *3oz Parmesan ==Instructions== # Rinse and dry basil # In a food processor,...") |
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==Yield== | |||
4 Servings | |||
==Time== | |||
1 Hour | |||
==Ingredients== | ==Ingredients== | ||
* | *1 28oz can San Marzano whole peeled tomatoes | ||
* | *5 tbsp butter | ||
* | *1 onion, peeled and cut in half | ||
* | *salt | ||
==Instructions== | ==Instructions== | ||
# | # Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. | ||
# | # Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. | ||
# | # Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta. | ||
Revision as of 15:40, 27 April 2020
Yield
4 Servings
Time
1 Hour
Ingredients
- 1 28oz can San Marzano whole peeled tomatoes
- 5 tbsp butter
- 1 onion, peeled and cut in half
- salt
Instructions
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
