David Smith’s Best Pesto Sauce
* Pesto is best when fresh, once made it does not keep well, unless frozen right away. A minor drawback for such a great item.
½ cup fresh basil leaves
2 cloves garlic
1/4 cup parsley leaves
1/4 cup olive oil
5 Tablespoons walnuts
Grated rind of ½ lemon
1/4 cup grated Locatelli cheese (optional. Locatelli cheese is a hard, strong tasting, grated cheese.)
(Try adding Thyme for a taste change)
In blender, puree oil, garlic and nuts. Add basil and parsley a little at a time. Add cheese and lemon. Puree until smooth. Serve over pasta, vegetables, or fish. Goes well with just about anything.
Yields: Approximately 1 ½ cups, takes about 15 minutes to make, coats one pound of pasta. Or serves as a dip, or a side dish, or, well...whatever.
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