Pesto Sauce
1/2 cup
basil, cut and sifted
2 tablespoons pine nuts, minced
1/2 teaspoon
garlic powder 1 1/2 cups grated Parmesan cheese
1 1/2 cups olive oil
1 stick butter
Soak basil in 1/2 cup water until all the water is absorbed.
Blend well with blender: nuts, basil, garlic powder, cheese. While still blending add oil, a little at a time. Add butter one piece at a time, still blending, until mixture becomes pasty.
Press into a jar and refrigerate.
To seal well, coat top with melted butter.
Serve on piping hot pasta.
As prepared, each serving contains 270 calories, 29g total fat, 20mg cholesterol, 115mg sodium, 2g total carbohydrate and 3g protein.
