Presto Pesto
You dont even have to chop anything. As always, don’t worry about the measurements – they’re just ballpark guesses. Everything in this recipe tastes good – so if you mess them up, its still going to taste good. Good luck!!!!!!
Pesto Sauce
2 cups basil leaves ( how do you know if its 2 cups? just use one bunch of basil from the grocery store – its fine if its not exact)
2 garlic cloves
1/2 cup olive oil
1 tsp black pepper
1 tsp salt
1/2 cup grated parmesan, or romano, or asiago, whatever cheese
juice of half a lemon
*if you have some extra cash – put pignoli/pine nuts in this – do a handful. theyre so yummy – but expensive*
Put all the ingredients into the food processor, and blend until its smooth. If the sauce looks kind of thick after you blend it, then add a little more olive oil (or lemon juice if you want to cut the fat, or even salty/starchy pasta water), and blend again. Take out of food processor and stir into some pasta. You can refrigerate or freeze the sauce for a long time.
*If you want to add some more nutrients, put a half a cup of peas in a bowl, with a half an inch of water, with a wet paper towel over top of them. Microwave for like 1 minute or until theyre defrosted. Mix together with your pasta, and sauce. If you want to use your moms cutlets, just defrost them in the microwave for a few minutes, and put on top of your pasta. Farfalle/Bow Ties would be good with this probs. or penne.