Pesto for Pasta

Ingredients

• 1 cup firmly packed fresh basil leaves
• 1/2 cup firmly packed parsley sprigs with stems removed
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup pine nuts, walnuts, or almonds
• 1 large clove garlic, quartered
• 1/4 cup olive oil or cooking oil
• 8 ounces packaged fettuccine, spaghetti, or other pasta

Instructions

1. For pesto, in a blender container or food processor bowl combine basil leaves, parsley, Parmesan or Romano cheese, nuts, garlic, and 1/4 teaspoon salt Cover and blend or process with several on-offs until a paste forms, stopping the machine several times and scraping the sides.
2. With the machine running slowly, gradually add oil and blend or process to the consistency of butter. Divide into 3 portions (about 1/4 cup each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze up to 1 month.
3. To serve, thaw 1 portion pesto, if frozen. Bring to room temperature. Cook pasta (see chart, page 278). Drain well. Return pasta to pan. Toss pesto with pasta. Serve immediately.
4. Spinach Pesto for Pasta: Prepare the pesto as above, except substitute torn fresh spinach for the fresh basil and add 1 teaspoon dried basil crushed.