PESTO SAUCE

Pesto Sauce.

Marvellous with pasta but also

useful when you want to add a

flavour of basilto to any other dish.

1.   Finely chop 2 cloves of garlic

and then squash with the side of

a knife

2.   Finely chop 4oz basil leaves

3.   Grate 2oz parmesan cheese

4.   Combine all together in a

bowl and gradually add 3 fluid oz.

olive oil.

5.   Beat the mixture with a wooden

      spoon to form a smooth paste.

6.   Season with salt.

7.   Transfer into sterilized jars.

8.    Smooth the top of the pesto

and pour on a layer of olive oil.

9.    Screw on top tightly.

 This can be made in a food

processor  if you have one.   

The pesto will keep for months

in the fridge.

Any parmesan rind can be used

in vegitable soup.

Kind permission of Village Voices.

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