January 30, 2011


This is an easy and delicious pasta sauce, especially wonderful in the summer when my Dad uses our homegrown basil. Since it is not even remotely close to summer, we can just make ourselves some pesto and pretend we are in the sunny and warm place the basil came from that is so NOT HERE.

So, here's what you need:
  • 2 cups of cleaned basil leaves
  • 1 clove of garlic
  • about 1/8 tsp salt (to taste)
  • about 1/2 cup olive oil
  • 1/4 or a bit more grated Parmesan cheese
  • 3 tablespoons pine nuts
In a food processor or blender, layer the ingredients: garlic, nuts, some basil, some oil, salt, more basil, oil, cheese. It doesn't hurt to dice up the garlic before hand and tear up the basil leaves a bit to give the processor/blender an easier time. I never measure out the olive oil, I just put it in as necessary to sauce-ify the basil and co. Push the button and watch it go! Serve with some not-too-hot pasta and ENJOY!

:) The Celiac Seal


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