Pesto: Difference between revisions

Revision as of 15:40, 27 April 2020

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-==Yield==
-Servings
-==Time==
-Hour
 ==Ingredients==
-*1 28oz can San Marzano whole peeled tomatoes
+*3.2oz basil leaves
-*5 tbsp butter
+*4oz pine nuts
-*1 onion, peeled and cut in half
+*0.4oz garlic
-*salt
+*0.4oz salt
+*4 fluid oz olive oil
+*3oz Parmesan
 ==Instructions==
-# Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
+# Rinse and dry basil
-# 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.
+# In a food processor, blend everything except parmesan
-# Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
+# Add parmesan