Pesto Sauces & Gravies

4 tbsp. chopped fresh basil leaves
1 tbsp. chopped walnut meats
3 tbsp, grated fresh parmesan cheese
3 garlic cloves,finely chopped
6 tbsp. olive oil
1/4 tsp. salt
1 tsp. fresh chopped parsley
salt & pepper to taste
1 cup(250ml) fresh basil leaves
1/4 cup(50ml)freshly grated Parmesan cheese
6 cloves garlic
4 sprigs fresh parsley
1/2 cup(125ml)pine nuts
1/2 tsp.(2ml)salt
1/2 cup (125)olive oil
Sable & Rosenfield: Elegant Ent.

Mix dry ingredients and puree. Add olive oil gradually to the consistancy of creamed butter.

Top pasta with sauce plus a lump of butter. Mix at the table. Serve with additional grated cheese.

Pesta may be stored in a jar covered with a layer of olive oil and kept in the refrigerator.


1. In a food processor or blender, combine basil, cheese, garlic, parsley, nuts and salt. Process 10 seconds.

2. With machine running, gradually add olive oil. Continue to process 20 to 30 seconds, or until smooth sauce forms.

3. Transfer to a covered container and store in the refrigerator up to 4 weeks or in freezer. Maked 1 cup.