MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pesto
Categories: Sauces
Yield: 6 Servings

3 Packed cups fresh basil
-leaves; (removed from
-stems)
2 lg Cloves fresh garlic
1/2 c Pinenuts; walnuts, almonds,
-or a combination
3/4 c Packed fresh-chopped parsley
3/4 c Fresh-grated parmesan
1/2 c Olive oil
1/4 c Melted butter
Salt to taste

Combine everything in a blender on low, then medium speed. Arrange
things so the blender blade will turn efficiently. Thoroughly work
everything into a smooth paste. Toss with hot, drained pasta or spoon
onto hot gnocchi.

Pesto is a potent green paste, featuring fresh basil leaves. Dried
basil will NOT do. Because basil is easier to grow out-of-doors than
in a pot, the pesto season is limited to late summer in upstate New
York. Because of this limitation, its specialness is augmented.

Pesto is also rich in protein (nuts and cheese).

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pesto
Categories: Sauces
Yield: 6 Servings

That's a reminder that it's about time to check my vinyard and herb
garden (front yard) for ingredients. I may add some sunflower seeds or
even pignoli (if I have any on had) next batch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dandelion Pesto
Categories: Five, Sauces, Greens, Chilies, Cheese
Yield: 16 Servings

2 c Dandelion greens
1/2 c Olive oil
1/2 c Grated Parmesan cheese
2 ts Crushed garlic
pn Red pepper flakes; generous

Place dandelion greens, olive oil, Parmesan cheese, and
garlic in a food processor; blend until smooth. Season
with salt and red pepper flakes.

Recipe by: Rudy Ryu

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

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... Move your vowels every day or you'll get consonated.
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